The big, juicy, grilled tandoori prawns are a real outburst of flavours – a perfect snack for the drink or barbecue parties.
Estimated reading time: 5 minutes
Tandoori Prawns are the grilled skewers loaded with the bold Indian flavours. Marinate prawns a few hours before the party and forget about them. Last-minute set the grill and fire the prawns.
Once you set these prawns on fire, the air nearby is engulfed in the whiff of charcoal and the grilled deliciousness. Ohh man, these tandoori prawns will make you fall in love with the shellfish once again.
Why You’ll Love This Tandoori Prawn
- The best BBQ snack. Grilled prawns has the best smoky flavour, and when cooked on an outdoor grill, you get a nice charred flavour that complements the fish’s, natural sweetness.
- Quick and easy. Prawn is a quick and easy ingredient to work with, making it a perfect choice for busy schedules or last-minute get-togethers. Plus, it takes less than 10 minutes to grill them in a pan on stovetop.
- Versatility: Whether you’re hosting a BBQ party or looking for a quick weeknight dinner, these tandoori prawns fit the bill.
Ingredients You’ll Need
- Prawns: I used jumbo, large or king size peeled and deveined prawns for this recipe. Use a paper towel to remove any extra moisture before tossing in the seasoning mixture. This will help it adhere better to the prawn. If using frozen fish, defrost before marinating.
- Mustard Oil: The smokey, sharp and spicy flavour of the oil is the key flavouring agent in this prawn recipe. The oil is used as part of the marinade, and extra is used to grease the grill grates or grill pan.
- Yogurt: Thick, creamy, plain yogurt or curd bring the whole marinade together.
- Kashmiri Red Chilli Powder gives the bright red colour to the prawns. Many restaurants and takeaway joints add artificial colour to the marinade.
- Tandoori Seasoning: Cumin Powder, Coriander Powder, Garam Masala, Salt, and crushed Kasuri Methi.
- Ginger and Garlic Paste is the holy grail of Indian cooking and marinades.
How To Make Tandoori Prawns
Step 1: Prepare the prawns
- Clean, devein and rinse the shrimps. Leave the tail intact.
- Use a paper towel to remove any extra moisture before tossing in the seasoning mixture.
Step 2: Make marinade
- Combine yogurt, red chilli powder, spices, ginger garlic paste, salt, and half of mustard oil in a bowl. Whisk nicely till combined well and looks smooth.
Step 3: Marinate prawns
- Add the cleaned prawns to the marinade.
- Mix gently to coat each piece with the marinade.
- Let the prawns sit in the marinade overnight or for at-least one hour.
Step 4: Skewer and Grill
- Soak the bamboo skewers in water for 10 – 15 minutes before threading the prawns.
- Thread the marinated prawns onto the bamboo skewers, set aside. The number of shrimp you add to the skewer will depend on the size of the shrimp you use.
- Lightly grease your grill pan with mustard oil, or if using an outdoor grill, use a paper towel and tongs to oil the grates. Once pan is sizzling hot, place the tandoori prawns and cook for 5 – 6 minutes on one side.
- Gently brush them with mustard oil while grilling.
Drizzle lemon juice and tandoori prawns are ready to serve!
Serving Suggestion
Tandoori Prawns are perfect as an appetizer, a main dish paired with a side of grilled veggies, or even tucked into a tortilla or taco. The possibilities are endless!
These side-dishes tastes delicious with these tandoori prawns – Mint and Coriander Chutney, Corn Salsa, Tomato Salsa, Mango Chutney, and tons of fresh salad like Fattoush Salad. With these essentials on your table, nothing can hold you from hosting a super fun BBQ Party.
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Tandoori Prawns Recipe
The big, juicy, grilled tandoori prawns are a real outburst of flavours – a perfect snack for the drink or barbecue parties.
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Servings: 8 skewers
Calories: 88kcal
- BBQ or Grill Pan
Ingredients
- 500 gram jumbo prawns, cleaned and tails intact
- 1 lemon, juiced
Ingredients For Marinade:
- ¼ Cup plain yogurt or curd
- 1 teaspoon ginger garlic paste (get recipe)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon coriander powder
- ½ teaspoon Garam Masala (get recipe)
- ½ teaspoon salt or to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoon mustard oil (sarson oil)
Instructions
- Clean, devein and rinse the shrimps. Leave the tail intact. Use a paper towel to remove any extra moisture before tossing in the seasoning mixture.
- Combine yogurt, red chilli powder, spices, ginger garlic paste, salt, and half of mustard oil in a bowl. Whisk nicely till combined well and looks smooth.
- Add the cleaned prawns to the marinade. Mix gently to coat each piece with the marinade. Let the prawns sit in the marinade overnight or for at-least one hour.
- Soak the bamboo skewers in water for 10 – 15 minutes before threading the prawns. Thread the marinated prawns onto the bamboo skewers, set aside. The number of prawns you add to the skewer will depend on the size of the shrimp you use.
- Lightly grease your grill pan with mustard oil, or if using an outdoor grill, use a paper towel and tongs to oil the grates. Once pan is sizzling hot, place the tandoori prawns and cook for 5 – 6 minutes on one side.
- Gently brush them with mustard oil while grilling.
- Drizzle lemon juice and tandoori prawns are ready to serve!
Recipe Notes:
- Marination is one of the most important steps in the making of flavoursome tandoori prawns. I prefer marinating the prawns at least a night before the grilling day. Or you can say 5 – 6 hours is a good enough time for the prawns to absorb the flavour of the spices and seasoning.
- While grilling, brush the prawns with marinade or mustard oil to add extra flavour and a caramelized finish. Do this during the last minute or two of grilling, turning them once or twice to coat them evenly.
- If you’d like to store leftovers of your grilled prawns, store them in an airtight container in the fridge.
Nutrition
Calories: 88kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 508mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 0.5mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Nisha says
This is an amazing recipe. I just can’t tell you how delicious it is. Thank you for this wonderful recipe.
Hina Gujral says
Thank you for such lovely feedback. I am happy you tried and liked the recipe.
Kate says
I want to make this recipe as part of my husband’s birthday dinner tomorrow night. I live in a smaller town in California and mustard oil is nowhere to be found by tomorrow. Can you make a suggestion for what I may be able to use in its place?
Hina Gujral says
If mustard oil is not available no worries. Use butter or olive oil. Mustard oil is used for giving it a slightly sharp taste and aroma.
Kate says
What is the green sauce you have on the side?
Hina Gujral says
That is Indian Green Chutney or Dip made of mint, coriander leaves, and curd.