Last Updated on 2 months by Neha Deshmukh

Grilled Tamarind Shrimp Recipe – Easy Indian-Style Skewers

Introduction

Okay, let’s be real – sometimes you just need a quick, flavorful meal that feels a little bit special. This grilled tamarind shrimp recipe is exactly that! I first made this when I was craving something tangy and a little bit spicy, and it’s been a go-to ever since. It’s surprisingly easy, packed with Indian-inspired flavors, and perfect for a weeknight dinner or a weekend BBQ. Plus, the vibrant colors are just so inviting!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes, requires minimal effort, and delivers a huge punch of flavor. The tamarind creates this amazing sweet and sour base, balanced by the ginger, cayenne, and a touch of sweetness. Grilling the shrimp gives them a lovely smoky char, and the pineapple salsa adds a fresh, fruity finish. Honestly, it’s a flavor explosion!

Ingredients

Here’s what you’ll need to make these delicious grilled tamarind shrimp skewers:

• 12 oz shrimp, cleaned and deveined
• 1 cherry-sized ball tamarind
• ?? teaspoon grated ginger
• To taste salt
• ?? teaspoon cayenne
• 1 teaspoon date sugar or brown sugar
• ?? teaspoon turmeric powder
• ?? cup LA VICTORIA Brand Pineapple Salsa
• 2 tablespoon minced cilantro
• Non-stick cooking spray

Ingredient Notes

Let’s talk ingredients! A few things can make or break this recipe, so here are my tips:

Tamarind: Understanding its Flavor Profile & Uses

Tamarind is the star of the show! It has a unique sweet and sour flavor that’s essential in Indian cuisine. You can find it in Asian grocery stores, or sometimes in the international aisle of larger supermarkets. We’re using a cherry-sized ball, which is a good starting point for this amount of shrimp.

Ginger: Fresh vs. Ground – Which to Use?

Freshly grated ginger is always best. It has a brighter, more vibrant flavor than ground ginger. But if you’re in a pinch, you can use about ½ teaspoon of ground ginger.

Cayenne Pepper: Adjusting the Spice Level

Cayenne pepper adds a lovely kick! Feel free to adjust the amount to your liking. Start with a smaller amount if you’re sensitive to spice, and add more gradually.

Date Sugar/Brown Sugar: A Natural Sweetener Option

I love using date sugar because it adds a subtle caramel-like flavor. Brown sugar works perfectly well too! It balances the tartness of the tamarind beautifully.

Turmeric Powder: Benefits and Quality Considerations

Turmeric not only adds color but also has amazing health benefits. Look for a good quality turmeric powder – the brighter the color, the better the flavor.

LA VICTORIA Pineapple Salsa: Brand Specificity & Alternatives

I’m a big fan of LA VICTORIA Pineapple Salsa because of its perfect balance of sweetness and heat. If you can’t find it, any good quality pineapple salsa will do. Just make sure it’s not overly sweet.

Cilantro: Freshness and Storage Tips

Fresh cilantro is a must for that final burst of freshness. Store it in a glass of water in the fridge to keep it crisp for longer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the tamarind: Start by soaking the tamarind ball in about ½ cup of warm water. Let it sit for about 10-15 minutes, until it’s softened. Then, use your hands to squish the tamarind and extract the pulp. Strain it through a fine-mesh sieve to remove any seeds or fibers. You should have about ¼ cup of tamarind pulp.
2. Make the marinade: In a saucepan, combine the tamarind pulp, grated ginger, salt, cayenne pepper, date sugar (or brown sugar), and turmeric powder. Simmer over medium heat for 3-4 minutes, stirring occasionally, until the sugar is dissolved and the sauce has slightly thickened. Let it cool completely.
3. Marinate the shrimp: Add the cleaned and deveined shrimp to the cooled tamarind sauce. Toss to coat evenly. Let it marinate for 5-10 minutes. Don’t marinate for too long, or the shrimp can become mushy!
4. Skewer and grill: Thread the marinated shrimp onto skewers. Preheat your grill to medium-high heat and lightly grease the grates with non-stick cooking spray. Grill the shrimp for 3-4 minutes per side, basting with any leftover marinade. They should turn pink and opaque.
5. Serve and enjoy: Arrange the grilled shrimp skewers on a platter. Drizzle generously with LA VICTORIA Pineapple Salsa and garnish with fresh minced cilantro. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Marinating Time: Finding the Sweet Spot

5-10 minutes is perfect. Any longer and the tamarind’s acidity can start to “cook” the shrimp, making them rubbery.

Grilling Temperature: Achieving Perfect Shrimp

Medium-high heat is ideal. You want a good sear without overcooking the shrimp.

Preventing Shrimp from Sticking to the Grill

A well-greased grill is your best friend! Use non-stick cooking spray liberally.

Tamarind Pulp Extraction: A Detailed Guide

Don’t be afraid to get your hands dirty! Squishing the tamarind with your hands is the most effective way to extract the pulp.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation (Using Tofu or Paneer)

Swap the shrimp for firm or extra-firm tofu (pressed to remove excess water) or paneer (Indian cheese). Marinate and grill as directed.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check the label on your pineapple salsa to ensure it doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment: Mild to Fiery

Adjust the amount of cayenne pepper to suit your taste. For a milder flavor, omit it altogether. For a fiery kick, add a pinch of chili flakes.

Festival Adaptation: Serving at Parties & Celebrations

Make a larger batch and serve as appetizers at your next party! They’re always a hit.

Serving Suggestions

These grilled tamarind shrimp skewers are delicious on their own, but they also pair well with:

• Steamed rice
• Quinoa
• A fresh salad
• Naan bread

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.

FAQs

Let’s answer some common questions:

What is tamarind and where can I find it?

Tamarind is a sour and tangy fruit pod used extensively in Indian, Thai, and Mexican cuisine. You can find it in Asian grocery stores, international sections of supermarkets, or online.

Can I use tamarind paste instead of a tamarind ball?

Yes, you can! Use about 2 tablespoons of tamarind paste mixed with ¼ cup of warm water.

How can I adjust the sweetness in this recipe?

Add more or less date sugar (or brown sugar) to taste. You can also add a drizzle of honey or maple syrup.

What if I don’t have a grill? Can I pan-fry the shrimp?

Absolutely! Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Pan-fry the shrimp for 2-3 minutes per side, until pink and opaque.

How long can marinated shrimp be stored in the refrigerator?

Marinated shrimp should be cooked immediately. Don’t store marinated shrimp in the refrigerator for more than 30 minutes, as the acidity of the tamarind can affect the texture.