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Marinated Grilled Shrimp (Tandoori Jhinga)

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 4
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Tantalize your taste buds with this Indian version of grilled shrimp!
Updated Aug 25, 2017


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


  • 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)


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    Instead of making Garam Masaala, you can purchase it already blended in East Indian markets or many supermarkets.
  • tip 4
    Soak bamboo skewers in water at least 30 minutes before using to prevent burning.
  • tip 5
    Broiling Directions: Set oven control to broil. Brush broiler rack with vegetable oil. Place skewered shrimp on rack in broiler pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes, turning once, until shrimp are pink and firm.


65 Calories, 1 g Total Fat, 12 g Protein, 2 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
1 g
Saturated Fat
110 mg
140 mg
160 mg
Total Carbohydrate
2 g
Dietary Fiber
12 g
% Daily Value*:
Vitamin A
Vitamin C
2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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