Tandoori Prawns Recipe

5 from 1 vote

The big, juicy, grilled tandoori prawns are a real outburst of flavours - a perfect snack for the drink or barbecue parties.

Prep Time10

Cook Time20

Marination Time1

Total Time30

Course: Appetizer

Cuisine: Indian

Servings: skewers

Calories: 88kcal

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!

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.