Tandoori Shrimp Tacos

Name: Tandoori Shrimp Tacos (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 lb Jumbo Shrimp-peeled and deveined; 1/2 cup Greek Yogurt; 2 tbsp Fresh Lime Juice; 2 tbsp Tandoori Masala; 1 tbsp Ginger-Garlic Paste; 1 tsp Smoked Paprika; 1/2 tsp Kashmiri Chili Powder; 1/4 tsp Cardamom Powder; 1/2 tsp Salt; 1 cup Pineapple-diced; 1/4 cup Red Onion-finely diced; 1/4 cup Jalapeño-minced; 2 tbsp Lime Juice; 1 tbsp Cilantro-chopped; 1 cup Greek Yogurt; 1/4 tsp Saffron Threads-bloomed in 1 tbsp warm water; 1 tbsp Lemon Juice; Pinch Salt; 4 Naan Bread-cut into taco shapes

⏱1h 15m

👥4

🔥450 cal

Hard

🍽️Indian

Elevated Tandoori Shrimp Tacos featuring succulent shrimp marinated in a complex spice blend, paired with a smoky charred pineapple salsa and a luxurious saffron-infused yogurt sauce. Served on handmade naan bread tacos.

1 lb Jumbo Shrimp-peeled and deveined

1/2 cup Greek Yogurt

2 tbsp Fresh Lime Juice

2 tbsp Tandoori Masala

1 tbsp Ginger-Garlic Paste

See all 19 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥450 cal

Hard

🍽️Indian

#Shrimp #Tacos #Indian-Inspired #Pineapple Salsa #Saffron

Instructions

In a bowl, combine all Shrimp Marinade ingredients. Mix well to coat the shrimp.
Marinate the shrimp for at least 4 hours, or preferably overnight, in the refrigerator.
Prepare the Charred Pineapple Salsa: Grill or char the pineapple until slightly blackened. Dice and combine with red onion, jalapeño, lime juice, and cilantro. Set aside.
Prepare the Saffron Yogurt Sauce: Combine Greek yogurt, bloomed saffron threads (with water), lemon juice, and salt in a bowl. Mix well and set aside.
Heat a grill pan or skillet over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side, or until pink and cooked through.
Warm the naan bread taco shells.
Assemble the tacos by filling each naan shell with cooked shrimp, charred pineapple salsa, and a generous drizzle of saffron yogurt sauce.

Ingredients

1 lb 450 g Jumbo Shrimp-peeled and deveined
1/2 cup 120 mL Greek Yogurt
2 tbsp 30 mL Fresh Lime Juice
2 tbsp 30 mL Tandoori Masala
1 tbsp 15 mL Ginger-Garlic Paste
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Kashmiri Chili Powder
1/4 tsp 1.25 mL Cardamom Powder
1/2 tsp 2.5 mL Salt
1 cup 150 g Pineapple-diced
1/4 cup 30 g Red Onion-finely diced
1/4 cup 30 g Jalapeño-minced
2 tbsp 30 mL Lime Juice
1 tbsp 15 mL Cilantro-chopped
1 cup 240 g Greek Yogurt
1/4 tsp 1.25 mL Saffron Threads-bloomed in 1 tbsp warm water
1 tbsp 15 mL Lemon Juice
Pinch 0.5 mL Salt
4 N/A Naan Bread-cut into taco shapes

Equipment

Bowl
Grill Pan or Skillet
Grill (optional)
Small Bowl

Instructions

In a bowl, combine all Shrimp Marinade ingredients. Mix well to coat the shrimp.
Marinate the shrimp for at least 4 hours, or preferably overnight, in the refrigerator.
Prepare the Charred Pineapple Salsa: Grill or char the pineapple until slightly blackened. Dice and combine with red onion, jalapeño, lime juice, and cilantro. Set aside.
Prepare the Saffron Yogurt Sauce: Combine Greek yogurt, bloomed saffron threads (with water), lemon juice, and salt in a bowl. Mix well and set aside.
Heat a grill pan or skillet over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side, or until pink and cooked through.
Warm the naan bread taco shells.
Assemble the tacos by filling each naan shell with cooked shrimp, charred pineapple salsa, and a generous drizzle of saffron yogurt sauce.

Nutrition per serving

Calories 450

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Tandoori Shrimp Tacos

Tandoori Shrimp Tacos

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