Tandoori Shrimp Recipe

Recipes . . . where pepper grinders and peppercorns are the stars.
OK, well maybe not the stars, but at least one of the key tools and ingredients.

Tandoori Shrimp RecipeI found the original foundation for this recipe on the Traeger Grills website and absolutely loved it !

We changed it ever so slightly to reduce the butter (fat) and of course to incorporate some of the added flavours of our unique peppercorn blends. You can find the original recipe at www.traegergrills.com/recipes/detail/105.

As Traeger says “Go a little exotic for an easy weeknight dinner or one that will impress guests! This recipe riffs on India’s famous tandoori chicken-electric red chicken pieces marinated in a savory yogurt and spice mixture and cooked in a tandoor oven. But the marinade is wonderful on shrimp (or lobster), and uses ingredients you probably have in your pantry. Serve the shrimp with long grain or basmati rice.”


  • 2 lbs jumbo shrimp, peeled (leave tails on) and deveined
  • 1/2 cup freshly squeezed lime or lemon juice
  • 1 teaspoon freshly ground Szechuan Peppercorn Blend
    See the spice blend recipe at www.spicemills.ca/products/pepper-inspired-recipes/
  • 1 cup plain yogurt  (you can cut the calories further with low fat yogurt)
  • 1/4  half and half (using heavy cream instead of half and half will boost the flavour, but will certainly add some calories too)
  • 1/2 of a small onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 1″ piece of fresh ginger, peeled and coarsely chopped
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Thinly sliced red onions, lime wedges, and sprigs of cilantro for serving
  • Traeger calls for 4 tablespoons melted butter to baste the shrimp while they are cooking.  This is absolutely the more delicious choice… but we decided to lower the calories and use good quality cooking spray instead.


  • Put the shrimp in a large resealable plastic bag. Combine the lime or lemon juice and Spicemills.ca Szechuan Peppercorn Blend. Pour over the shrimp and refrigerate for 15 minutes.
  • In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in a blender jar and process until the mixture is fairly smooth.
  • Drain the lime juice mixture off the shrimp. Add the yogurt marinade to the bag and marinate for 1 to 2 hours. Remove the shrimp from the marinade and thread on thin metal or bamboo skewers.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
  • Lay the shrimp skewers directly on the grill grate and grill, turning once with tongs, for 3 to 4 minutes per side, or until the shrimp are firm and pink. Spray* them lightly as they grill on both sides with the cooking spray (or brush them with butter).
  • Using the tines of a fork, slide the shrimp off the skewers onto a platter or serving plates. Garnish with thinly sliced red onions, lime wedges, and cilantro sprigs.

(*  Use caution when using cooking spray on a grill.  Make sure that you are cooking over indirect heat (no flame) and that spray is well away from any possible open flames.


Serving Suggestions:

  • Serve over a bed of basmati rice
  • Serve with Mustardseed Green Beans



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