Spooky Spiced Shrimp

4 dozen

Tandoori masala is a spice mixture that includes coriander, cumin, ginger, fenugreek, and pepper.


  • 1 ½ cups plain yogurt

  • 1 piece (2 inches) fresh ginger, peeled and grated

  • 1 large garlic clove, grated

  • ¼ cup fresh lemon juice, (about 2 lemons)

  • 2 teaspoons tandoori-masala seasoning

  • 1 teaspoon turmeric

  • ¾ teaspoon chili powder

  • ¾ teaspoon curry powder

  • ½ teaspoon coarse salt

  • 2 tablespoons corn or vegetable oil

  • 48 jumbo shrimp, peeled and deveined, tails left intact

  • Black sesame seeds, for garnish


  1. Whisk together all ingredients except shrimp and sesame seeds in a large nonreactive bowl. Add shrimp; stir to coat. Cover; refrigerate, and let marinate, tossing shrimp occasionally, 2 to 3 hours.

  2. Heat a large skillet over medium-high heat until hot. Cook shrimp in batches (do not crowd skillet), turning once, until pink and cooked through, about 4 minutes per side. Transfer to a plate. Repeat with remaining shrimp. Discard marinade. Sprinkle shrimp with sesame seeds.

Cook's Notes

Tandoori masala is available at specialty-food shops and Indian markets.

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