Chris' Grilled Tandoori Shrimp

"The ability to simplify means to eliminate the unnecessary so that the necessary may speak.”
- Hans Hofmann"






Recipe courtesy of
Chris Perez
  • 1 cup Kosher Salt
  • 1 lb. jumbo or very large shrimp, with shell on
  • 1/2 cup olive oil
  • 1 tsp. Paprika
  • 1 tsp. Tumeric
  • 1 tsp. Cumin
  • 1 tsp. cracked black pepper
  • 1/2 tsp salt
  • 1 tbsp. minced Garlic
  • 1 tbsp. Tandoori Paste*
Tandoori Paste
  • 1 tbsp. ginger
  • 1 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tsp. paprika
  • 1 tbsp. turmeric
  • 1 tbsp. salt
  • 1 tbsp. cayenne


Brine shrimp: pour 1 cup boiling watre into a large bowl; add the salt and stir until it is dissolved. Stir in 1-1/2 quarts cold water and add the shrimp (do not peel). Put bowl in refrigerator for 1 to 1-1/2 hrs. Drain shrimp, rinse well and pat dry. Shrimp are now brined and ready to use.

Prepare marinate by mixing remaining ingredients in a bowl. Add shrimp, tossing to coat. Cover with plastic wrap and refrigerate for at least an hour. Lightly brush a clean grill with vegetable oil. Heat to medium high. Place shrimp on the grill. Using tongs, turn each shrimp when the side exposed to the heat turns a bright red and takes on grill marks (about 3 to 5 min.) Cook briefly on 2nd side. Shrimp is completely done when the shells begin to split open down the back. Heap shrimp on a platter and serve family style with plenty of napkins.

Serves 4 as an appetizer



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