Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I'm going to break one of the rules of the trade here. Im going to tell you some of the secrets of improvisation. Just remember it's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own." -James Beard

The refrigerator light goes on...

The key to this dish is a very hot pan but not too hot. The marinated onions and shrimp will come out of the refrigerator cold and when they are added to the pan will cool the skillet and the oil. That's an advantage because it gives you time to get the shrimp arranged so that they cook evenly.

After about 6 minutes the pan has reheated to the point where the shrimp are about half way cooked and they are slightly crisp on the first side. As they are turned the pan heats more and the second side cooks faster. This is just long enough to wilt the onions.

Shake the pan gently to keep the sauce well blended and so it heats through.


Tandoori Shrimp

Servings: 4 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 30 Minutes (does not include marinating time)

This recipe can easily be multiplied and makes great leftovers - try the leftover shrimp on sandwiches! Note that active cooking time does not include marinating time. Mix the shrimp in the marinade the night before or at least the morning that you plan to make this. Serve over Brown Rice.

Tandoori Shrimp recipe from Dr. Gourmet


  • 1 Tbsp fresh ginger (minced)
  • 1/2 lemon (juiced)
  • 1/2 cup non-fat yogurt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp garam masala
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • fresh ground black pepper to taste
  • 1 Tbsp no salt added tomato paste
  • 1 lb shrimp (peeled and deveined)
  • 1 large onion (sliced thinly)
  • 1 Tbsp olive oil

Place the ginger, lemon juice, yogurt, cumin, coriander, turmeric, cayenne, garam masala, cloves, salt, pepper and tomato paste in a bowl.

Mix well.

Add the shrimp and onions and toss until well coated.

Let the shrimp marinate for at least 8 hours in the refrigerator.

When ready to cook place a large skillet over medium-high heat.

Add the olive oil

When the oil is hot add the onions to the pan.

Cook for 8 minutes. Stir frequently and adjust the heat so the onions do not brown.

Add the shrimp and increase the heat to medium high.

Cook for about 6 minutes. Shake the pan slightly every couple minutes.

Turn the shrimp over and cook on the other side for to another 4 minutes until the shrimp is pink and just cooked through. Shake the pan every couple of minutes.

Serve over brown rice.

Nutrition Facts

Serving size: 4 ounces shrimp with sauce

Servings: 4

Amount Per Serving

Calories 190 Calories from Fat 41
% Daily Value
Total Fat 4.5g 6%
  Saturated Fat 1g 5%
  Monounsaturated Fat 2.5g
  Trans Fat 0g
Cholesterol 215mg 72%
Sodium 290mg 13%
Total Carbohydrates 6g 2%
    Dietary Fiber 1g 4%
    Sugars 3g
Protein 31g
Vitamin A 0% Vitamin C 8%
Calcium 7% Iron 6%
Vitamin K 3mcg Potassium 400mg