Name: Tandoori Shrimp
Yield: 4
Ingredients: 1 lb shrimp (shelled and deveined, tails left on); 5 Bamboo skewers (soaked in water 15-30 min.); 3 T extra-virgin olive oil; 3 T chopped cilantro; 1 lime cut into wedges (for garnish); ⅓ c Greek yogurt; 1 t finely minced garlic; ½ t garam masala; ¼ t chili powder; 2 T lime juice; 1 T oil; Sea salt to taste; ¼ t turmeric powder; Cooking spray

Tandoori Shrimp

Rated 5.0 stars by 1 users

Bravo XL Oven

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Servings

4 servings

Author

NuWave

Ingredients

1 lb shrimp (shelled and deveined, tails left on)
5 Bamboo skewers (soaked in water 15-30 min.)
3 T extra-virgin olive oil
3 T chopped cilantro
1 lime cut into wedges (for garnish)

For Marinade

⅓ c Greek yogurt
1 t finely minced garlic
½ t garam masala
¼ t chili powder
2 T lime juice
1 T oil
Sea salt to taste
¼ t turmeric powder
Cooking spray

Directions

Mix all marinade ingredients in a bowl. Stir to combine well. Add shrimp to marinade. Toss to coat. Marinate for at least 30 min. or up to 2 hours. Thread 3 shrimp onto each bamboo skewer; set aside.
Preheat Bravo and set to broil at 500°F.
Spray enamel baking pan with cooking spray. Place shrimp in baking pan. Broil for 2 min. Baste with olive oil, flip, and cook for an additional 2 min. to slightly char shrimp.
Remove shrimp and season with sea salt. Garnish with chopped cilantro and serve with lime wedges.

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