Weeknight Tandoori Shrimp
- Yield 4 people
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Weeknight Tandoori Shrimp sits in the Seafood section of Regbie. The card serves 4 people. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 1½ pounds shrimp (21-25 count), peeled and deveined
- ½ teaspoon Diamond Crystal kosher salt
- ½ cup full-fat coconut milk, or plain coconut yogurt
- 1 tablespoon tandoori spice mix (no salt added)
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup minced fresh cilantro
- 2 limes, cut into wedges
Method
If using frozen shrimp, thaw them under running water for 5 to 7 minutes, or until no longer icy. Peel and devein the shrimp if not already done.
In a large bowl, combine the Diamond kosher salt, coconut milk, Tandoori spice mix, and lemon juice. Beat until well-distributed.
Tip in the shrimp and toss to coat well. You can marinate the shrimp for up to 30 minutes if desired.
Warm the oven to 400°F with the rack in the middle position. Lay out the shrimp in a single layer on a parchment-lined rimmed baking sheet.
Bake in the oven for 6 to 8 minutes, flipping the shrimp over at the halfway point. (If your shrimp are smaller than jumbo, they may take just 5 minutes to cook!)
Scatter with minced fresh cilantro and serve with lime wedges. (Yes, lemons are just as good!)
Kitchen notes
- The shrimp are finished cooking when they turn opaque and pink on the outside.
- They’re straightforward to overcook, so don’t dawdle.
- No one likes rubbery shrimp!
