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. The marinated shrimp will come out of the refrigerator cold, and when they are added to the pan they will cool the skillet and the oil. That's an advantage, because it gives you time to get the shrimp spread out in the pan so that they cook evenly. After about 6 minutes the pan will have 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 over, the pan heats more and the second side cooks faster. Ten minutes total is just long enough to cook the shrimp through and wilt the onions.


Tandoori Shrimp

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

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe 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 with Brown Rice

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

Tandoori Shrimp recipe from Dr. Gourmet
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 to the spice and yogurt mixture and toss until well coated.

Let the shrimp, onions, spices and yogurt mixture marinate for at least 8 hours in the refrigerator.

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

Add the olive oil.

When the oil is hot, add the shrimp, onions, spices, and yogurt mixture to the pan.

Spread out the shrimp so that each shrimp is lying on its side in the pan and each is touching the bottom of the pan.

Cook for about 6 minutes. Shake the pan slightly every couple minutes to keep the sauce well blended and to ensure it heats through.

Turn the shrimp over and cook on the other side for about 4 minutes. Shake the pan every couple of minutes to ensure the sauce (yogurt, onions, and spices) heats through.

Serve over brown rice.

Nutrition Facts

Serving size: 4 ounces shrimp with sauce

Servings: 4

Amount Per Serving

Calories 222 Calories from Fat 53
% Daily Value
Total Fat 5g 10%
    Saturated Fat <1g 3%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 174mg 57%
Sodium 336mg 15%
Total Carbohydrates 17g 5%
    Dietary Fiber 1g 7%
    Sugars 10g
Protein 25g
Vitamin A 5% Vitamin C 21%
Calcium 11% Iron 19%
Vitamin K 2 mcg Potassium 457 mg
Magnesium 59 mg