SHRIMP TIKKA

EASY SHRIMP DINNER … they’re so good.

I love love love Indian food but don’t frequently make it. As a New Yorker, ordering it in feels like a much simpler option. I stand by that if you’re ordering a bunch of different dishes but if you’re thinking an awesomely seasoned shrimp sans the Masala sauce, you are looking at a very quick and easy recipe with such great flavors. Let’s just say I made these three nights in a row and then found myself in a grocery store buying more shrimp.

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Shrimp Tikka

Yield: 20 Shrimp

Author: Michelle Williams

Prep time: 13 MinCook time: 5 MinTotal time: 18 Min

Ingredients

• Shrimp (20 26-30 count shrimp, cleaned, deveined, tails off)
• Ancho Chili Pepper Powder (1/2 teaspoon)
• Turmeric Powder(1/8 teaspoon)
• Garam Masala Powder (1/4 teaspoon)
• Coriander Powder (1/4 teaspoon)
• Cumin Powder (1/4 teaspoon)
• Garlic Powder (1/4 teaspoon)
• Salt (1/4 teaspoon)
• Lemon Juice (2 tablespoons)
• Ghee (1 tablespoon)

KITCHEN TOOLS

• Medium Mixing Bowl
• Small Mixing Bowl
• Rubber Spatula
• 12 Inch Non-Stick Frying Pan
• Tongs
• Meat Thermometer

Instructions

TO SEASON YOUR SHRIMP

1. Place your shrimp in your medium mixing bowl. Set aside.
2. In your small mixing bowl, combine your Ancho chili, turmeric, garam masala, coriander, cumin, and garlic powders. Add your salt. Mix together until you have an even blend.
3. Sprinkle your spice mixture over your shrimp. Mix together until your shrimp is evenly coated.
4. Coat your seasoned shrimp in your lemon juice. Let sit untouched for 8 minutes.

TO COOK YOUR SHRIMP

1. Over medium heat, warm your ghee.
2. Add your shrimp to the pan. You want them to all fit with one side down touching the pan. I like to place them in one at a time. Cook for about 1 minute or until the side touching the pan is pink.
3. Use your tongs to flip each one over ideally in the order you laid them.
4. Let cook until your shrimp are pink on both sides and they have an internal temperature of 145º—about 4 minutes.
5. Remove from pan.
6. Eat and enjoy!

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