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Marinated Grilled Shrimp (Tandoori Jhinga)

Tantalize your taste buds with this Indian version of grilled shrimp!

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 4

Garam Masaala

1
tablespoon cumin seed
1
teaspoon cardamom seeds, (removed from pods)
1/2
teaspoon whole cloves
1/2
teaspoon black peppercorns
2
dried bay leaves
2
three-inch cinnamon sticks, broken

Shrimp

1
lb uncooked extra-large shrimp, peeled (tails left on), deveined
1/4
cup plain regular or fat-free yogurt
2
tablespoons lime juice (1 lime)
1
tablespoon finely chopped fresh cilantro
2
medium cloves garlic, finely chopped
1
teaspoon ground cumin
1
teaspoon Bishop's weed (ajwain)

Directions

  • 1 Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
  • 2 Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
  • 3 In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
  • 4 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.

EXPERT TIPS

Expert Tips

Bishop’s weed, related to the cumin and caraway family, produces a seed used in cooking. The flavor is quite different from its relatives, with a bitter edge resembling dried thyme. It is considered to aid digestion and is usually added to lentils, beans and peas.

No Bishop’s weed? You can use dried thyme leaves, or combine 1 teaspoon dried oregano leaves, 1 teaspoon celery seed and 1/4 teaspoon coarsely ground black pepper and use the same amount of this mixture as the Bishop’s weed called for in the recipe.

Instead of making Garam Masaala, you can purchase it already blended in East Indian markets or many supermarkets.

Soak bamboo skewers in water at least 30 minutes before using to prevent burning.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
65
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
110 mg
110 %;
Sodium
140 mg
140 %;
Total Carbohydrate
2 g
2 %
(Dietary Fiber
0g
0%
),
Protein
12 g
12 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
4%;
Iron
8%;
Exchanges:
2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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