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Tandoori Shrimp with Cucumber and Mint Raita
Recipe

19 INGREDIENTS • 11 STEPS • 45MINS

Tandoori Shrimp with Cucumber and Mint Raita

4.0
2 ratings
"This dish is one of my dinner party staples. It is easy to prepare and the combination of the spiced shrimp with the freshness of the raita and the acidity of the salad is a guaranteed winner for everyone for whom I prepare it." -Simon Majumdar
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Tandoori Shrimp with Cucumber and Mint Raita
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"This dish is one of my dinner party staples. It is easy to prepare and the combination of the spiced shrimp with the freshness of the raita and the acidity of the salad is a guaranteed winner for everyone for whom I prepare it." -Simon Majumdar
45MINS
Total Time
$7.29
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fresh Mint
1/3 cup
Black Caraway Seeds
1/2 Tbsp
Black Caraway Seeds
Ground Cumin
1 Tbsp
Ground Cumin
Persian Cucumber
1
Persian Cucumber
Chili Powder
1 tsp
Chili Powder
Garlic
2 cloves
Ground Coriander
1 tsp
Ground Coriander
Cherry Tomato
1 cup
Cherry Tomato
Salt
1/4 tsp
Vegetable Oil
1 Tbsp
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
400
Fat
14.5 g
Protein
41.9 g
Carbs
28.5 g
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Tandoori Shrimp with Cucumber and Mint Raita
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Peel the Fresh Ginger (1 Tbsp), mince, and set aside. Finely chop the Garlic (2 cloves) and set aside. Remove seeds and stems from the Serrano Chilis (2) and finely chop. Set aside.
step 2
Peel the Red Onion (1) and slice into quarter inch diced pieces. Add to a medium bowl. Slice the Cherry Tomato (1 cup) in half lengthwise, and add to the same bowl. Peel the Persian Cucumber (1) and slice in half lengthwise then slice into half inch diced pieces, add to bowl.
step 2 Peel the Red Onion (1) and slice into quarter inch diced pieces. Add to a medium bowl. Slice the Cherry Tomato (1 cup) in half lengthwise, and add to the same bowl. Peel the Persian Cucumber (1) and slice in half lengthwise then slice into half inch diced pieces, add to bowl.
step 3
Remove the Fresh Cilantro (1 cup) leaves from the stems and roughly chop leaves. Add to the same bowl. Remove the Fresh Mint (1/3 cup) leaves from the stems and roughly chop leaves. Set aside.
step 4
In a large bowl, add the ginger, garlic, serrano chili, Chili Powder (1 tsp), Ground Coriander (1 tsp), Ground Turmeric (1 tsp), only one teaspoon of the Ground Cumin (1 Tbsp) and Greek Yogurt (1 cup). Stir.
step 5
Pat dry the Shrimp (12) with paper towels and place into the marinade. Toss gently to evenly coat all the shrimp. Cover and refrigerate for fifteen minutes.
step 5 Pat dry the Shrimp (12) with paper towels and place into the marinade. Toss gently to evenly coat all the shrimp. Cover and refrigerate for fifteen minutes.
step 6
Zest and juice the Lime (1) directly into the bowl with the cucumber salad. Add the Black Caraway Seeds (1/2 Tbsp), the remaining cumin, Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Toss gently and set aside.
step 6 Zest and juice the Lime (1) directly into the bowl with the cucumber salad. Add the Black Caraway Seeds (1/2 Tbsp), the remaining cumin, Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Toss gently and set aside.
step 7
In a small bowl, mix together chopped mint, salt, and remaining yogurt. Set aside.
step 7 In a small bowl, mix together chopped mint, salt, and remaining yogurt. Set aside.
step 8
Heat a large saute pan with Vegetable Oil (1 Tbsp) over medium high heat.
step 9
Remove excess marinade from the shrimp before cooking. Carefully add the shrimp to the saute pan in a single layer. Cook for two minutes on each side until they get a nice char. Remove from heat and keep warm.
step 9 Remove excess marinade from the shrimp before cooking. Carefully add the shrimp to the saute pan in a single layer. Cook for two minutes on each side until they get a nice char. Remove from heat and keep warm.
step 10
Place the cucumber salad in the center of two plates. Top with shrimp and drizzle with raita.
step 10 Place the cucumber salad in the center of two plates. Top with shrimp and drizzle with raita.
step 11
Serve and enjoy!
step 11 Serve and enjoy!
Tags
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Gluten-Free
Lunch
Dinner
Indian
Game Day
Seafood
Shellfish
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