Grilled Shrimp Recipe – Yogurt, Kashmiri Chili & Cardamom Marinade

Last Updated on 2 months by Neha Deshmukh

Grilled Shrimp Recipe – Yogurt, Kashmiri Chili & Cardamom Marinade

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful appetizer or a light meal that doesn’t compromise on taste. This grilled shrimp recipe is exactly that. I first made this for a small get-together with friends, and it was a huge hit – everyone raved about the unique, aromatic marinade. It’s become a regular in my kitchen ever since!

Why You’ll Love This Recipe

This isn’t your average shrimp recipe. The combination of yogurt, Kashmiri chili powder, and cardamom creates a marinade that’s both incredibly tenderizing and bursting with flavor. Grilling gives the shrimp a lovely smoky char, and it all comes together in under 30 minutes. Seriously, what’s not to love? It’s perfect for a weeknight dinner, a weekend BBQ, or even a festive gathering.

Ingredients

Here’s what you’ll need to make these amazing grilled shrimp:

• 10-12 medium sized shrimps
• 2 tbsp lemon juice
• ?? tsp red chili powder (adjust to your spice preference)
• 4 tbsp yogurt
• 2 tsp Kashmiri red chili powder
• ?? tsp cardamom powder (about ¼ tsp is a good starting point)
• ?? tsp cinnamon powder (about ¼ tsp is a good starting point)
• 1 tsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp oil
• Salt to taste
• Melted butter for basting

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this recipe:

• Kashmiri Chili Powder: This is a game-changer! It gives the shrimp a beautiful vibrant red color and a mild, fruity heat. It’s not super spicy, so it’s great for those who don’t want too much kick.
• Cardamom: Don’t skip the cardamom! It adds a wonderful aromatic complexity that you won’t find in other shrimp marinades. A little goes a long way, so start with ¼ tsp and adjust to your liking.
• Yogurt: The yogurt isn’t just there for flavor. It’s a natural tenderizer, helping to keep the shrimp juicy and succulent. I prefer using plain, full-fat yogurt for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to prep the shrimp. Clean and devein them, keeping the tails intact – they look so much prettier that way! Remove the heads too.
2. In a bowl, marinate the shrimp in lemon juice, red chili powder, and a pinch of salt for about 30 minutes. This initial marinade helps to brighten the flavor and start the tenderizing process.
3. Now, let’s make the second, more flavorful marinade. In another bowl, whisk together the yogurt, ginger paste, garlic paste, Kashmiri chili powder, cardamom powder, cinnamon powder, oil, and salt.
4. Add the shrimp to the yogurt marinade, making sure they’re well coated. Cover and refrigerate for another 30 minutes. The longer they marinate, the more flavorful they’ll be!
5. Once marinated, carefully skewer the shrimp onto bamboo sticks. If you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent them from burning on the grill.
6. Preheat your grill pan (or outdoor grill) until it’s smoking hot. Lightly oil the surface to prevent sticking.
7. Grill the shrimp for 5-8 minutes per side, basting generously with melted butter. Basting with butter keeps them super juicy and adds a lovely richness.
8. The shrimp are done when they turn opaque and have a light char. Remove from the grill and serve warm with your favorite dip or chutney!

Expert Tips

• Don’t overcrowd the grill! Work in batches to ensure even cooking.
• Keep a close eye on the shrimp – they cook quickly!
• For extra flavor, add a squeeze of lemon juice right before serving.

Variations

• Spice Level: Want more heat? Add a pinch of cayenne pepper or increase the amount of red chili powder. For a milder flavor, reduce the Kashmiri chili powder.
• Festival Adaptations: These shrimp are fantastic as an appetizer for Eid or Diwali! They’re light, flavorful, and perfect for sharing.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

These grilled shrimp are incredibly versatile. Here are a few ideas:

• Serve them with a side of mint-coriander chutney or a tangy yogurt dip.
• Add them to a salad for a protein-packed lunch.
• Serve them as part of a larger Indian spread with rice, naan, and other curries.
• My family loves them with a simple lemon-herb rice.

Storage Instructions

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They’re best enjoyed fresh, though!

FAQs

• What is the best way to devein shrimp? Use a small, sharp knife to make a shallow cut along the back of the shrimp and remove the dark vein.
• Can I use frozen shrimp for this recipe? Yes, absolutely! Just make sure to thaw them completely and pat them dry before marinating.
• What can I substitute for yogurt in the marinade? You can use sour cream or Greek yogurt as a substitute, but the flavor will be slightly different.
• How do I prevent the shrimp from sticking to the grill? Make sure the grill is well-oiled and hot before adding the shrimp.
• How can I adjust the spice level of this recipe? Adjust the amount of red chili powder and Kashmiri chili powder to your liking.