Tandoori Prawns
Succulent prawns coated in aromatic tandoori spice paste and broiled until charred and tender. Ready in under 20 minutes for a restaurant-quality Indian dinner at home.
- Total time
- 18 min
- Servings
- 2
- Calories
- 142
- Protein
- 24g
Ingredients
- 12 count prawns (shrimp), large, peeled and deveined
- ¼ cup plain yogurt
- 1.5 tablespoon tandoori spice blend
- 1 tablespoon lime juice
- 2 clove garlic, minced
- ¼ teaspoon salt
Instructions
- 1
Pat the prawns dry with a paper towel by pressing each one gently against the paper to remove surface moisture, which helps the spice paste stick better.
- 2
Pour the yogurt into a medium bowl, then add the tandoori spice blend, lime juice, minced garlic, and salt.
- 3
Stir the marinade with a spoon until all ingredients are evenly mixed and the spices are fully dissolved into a smooth, orange-red paste.
- 4
Add the dried prawns to the bowl and use your fingers or a spoon to coat each prawn thoroughly with the marinade on all sides.
- 5
Set the oven to broil on high heat and place a wire rack on a sheet pan, then slide it into the oven to preheat for 3 minutes.
- 6
Arrange the marinated prawns on the preheated wire rack in a single layer, spacing them so they don't touch.
- 7
Broil the prawns 4 to 6 inches below the heating element for 3 to 4 minutes, until the edges turn orange-red and the paste begins to look slightly charred.
- 8
Flip each prawn using tongs and broil for another 2 to 3 minutes, until the second side is also orange-red and the prawns curl slightly when poked.
- 9
Remove the sheet pan from the oven and transfer the prawns to a serving plate.
Tools you’ll need
- paper towels
- medium mixing bowl
- spoon
- sheet pan with wire rack
- tongs
- serving plate
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