Restaurant Style Tandoori Prawn Recipe is a delicious seafood appetizer made with juicy prawns, also known as tandoori shrimp, marinated in yogurt, lemon juice, and aromatic Indian spices.
Grilled until lightly charred and smoky, these tender prawns are packed with bold flavors and make a perfect Indian seafood starter for parties, family dinners, or weekend meals.
This easy recipe brings the irresistible taste of restaurant-style tandoori shrimp right to your home. Tandoori shrimp is a wonderful way to add an Indian touch to your seafood menu.
If you are looking for more Indian Style Prawn Recipes, then you must check here: Creamy Prawn Korma Recipe, Easy Prawn Bhuna Recipe, Indian Prawn Pulao Recipe
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Ingredients
Prawn: Use fresh, medium to large prawns, cleaned and deveined. Pat them dry before marinating to help the spices coat them evenly. You can also use King Prawns to make Tandoori King Prawns.
Ginger-Garlic Paste: I would recommend using homemade ginger and garlic paste for enhanced flavor. However, store bought paste will also work.
Tandoori Masala: Tandoori Masala is one of the key ingredients in this recipe, as it imparts the signature smoky flavor and vibrant color that makes Tandoori Prawns truly restaurant‑style.
Red Chili Powder: I have used Kashmiri red chili, and it gives a nice color. ou can adjust the quantity according to your spice preference.
Yogurt: Use Greek yogurt instead of regular yogurt because it is thicker, creamier, and helps the marinade cling better to the prawns, resulting in tender, flavorful tandoori prawns.
Butter/Oil: Oil is added to the marinade because it helps coat the prawns evenly and locks in moisture. Cooking with butter adds richness and helps the prawns develop a beautiful golden, slightly charred exterior while cooking.
Others: Dry fenugreek leaves, salt, lemon juice
Instructions
Follow the instructions below to make this delicious Tandoori Shrimp Masala recipe at home. With a flavorful marinade and simple cooking method, you can enjoy restaurant style tandoori prawn anytime.
Clean and devein the prawns thoroughly, then pat them dry using a kitchen towel. Place them in a bowl and add lemon juice and salt.
Mix well so the prawns are evenly coated and set them aside while you prepare the marinade.
In a separate bowl, add yogurt, ginger-garlic paste, tandoori masala, red chili powder, oil, and crushed dried kasuri methi.
Mix everything well until you get a smooth, well-combined marinade. Make sure there are no lumps of yogurt.
Add the prepared marinade to the prawns and gently mix until each prawn is well coated.
Cover and let them rest for 5–10 minutes so the flavors can blend. Avoid marinating for too long, as the lemon juice can affect the texture of the prawns.
Thread the marinated prawns onto skewers, leaving a little space between them. This allows the prawns to cook evenly and develop a light char.
Heat butter in a pan over medium heat. Once the butter is hot, place the prawn skewers in the pan.
Cook the prawns, turning the skewers occasionally, until they are cooked through and lightly charred on all sides.
Remove the skewers from the pan and serve the tandoori prawns masala hot with chopped coriander leaves, lemon wedges, sliced onions, and green chutney.
Serving Suggestions
Restaurant Style Tandoori prawns taste best when served hot with onion rings and lemon wedges for a fresh and tangy touch. You can also serve them with butter naan, roti, or a simple salad for a delicious meal.
Variations
You can easily customize tandoori prawns with different spices, marinades, and cooking methods to suit your taste. Here are some delicious variations you can try at home.
- Tandoori Prawn Tikka: Add bell peppers and onion in the leftover marinade and later place between the prawns on skewers and grill until lightly charred.
- Spicy Tandoori Prawns: Increase red chili powder and add green chili paste for extra heat.
- Tandoori Prawn Curry – Add tandoori prawns into a creamy tomato‑based curry for a rich main dish.
Top tips
- Removing excess moisture helps the marinade stick better and gives the prawns a better char.
- Avoid marinating prawns for longer time. Prawns cook quickly, so a short marinating time is sufficient for this recipe.
- Cook just until the prawns turn opaque and are cooked through. Overcooking can make them rubbery.
- Rotate the skewers occasionally so all sides of the prawns cook evenly.
- Compared to regular yogurt Greek yogurt works well because it coats the prawns without making the marinade watery.
FAQ
Large or jumbo prawns (like King Prawns or Tiger Prawns) work best. Their size keeps them juicy inside while achieving a charred exterior without overcooking.
You can use thick plain yogurt or hung curd instead of Greek yogurt. Make sure the yogurt is not watery so that the marinade coats the prawns well and doesn’t become too runny.
To make hung curd, place plain yogurt in a clean muslin or cheesecloth and tie it securely. Hang it over a bowl and let the excess whey drain until the yogurt becomes thick and creamy. Use the thick curd in the tandoori shrimp marinade.
Yes, you can cook them in an oven, grill pan, or even an air fryer to achieve similar taste and texture.
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Restaurant Style Tandoori Prawn
Materials
- 12-15 no Prawns
- ¼ cup Greek Yogurt
- ½ teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 2 teaspoon Tandoori Masala Powder
- â…” teaspoon Kashmiri Red Chili Powder
- Salt to taste
- 1 teaspoon Vegetable Oil
- 2-3 tablespoon Butter
- 1 teaspoon Dry Fenugreek Leaves
- 1 teaspoon Lemon Juice
Instructions
- Take the cleaned and deveined prawns in a bowl and marinate them with salt and lemon juice. Mix well and set aside.
- In a bowl, add Greek yogurt, ginger-garlic paste, tandoori masala, red chili powder, oil, and dried kasuri methi. Mix well until everything is evenly combined.
- Add the prepared marinade to the prawns and coat them well. Set aside for 5 - 10 minutes.
- Thread the marinated prawns onto skewers, leaving a little space between each prawn for even cooking.
- Heat butter in a pan over medium heat. Place the prawn skewers in the pan and cook, turning occasionally, until the prawns are cooked through and lightly charred on all sides.
Nutrition
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