Tandoori Jhinga

Tandoori Jhinga is a delectable Indian BBQ dish featuring succulent shrimp marinated in a blend of spices and yogurt. This Kosher version allows everyone to enjoy the rich flavors of traditional tandoori cooking.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Plain yogurt (Kosher) - 150 grams
• Lemon juice - 2 tablespoons
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 tablespoon
• Garam masala - 1 teaspoon
• Paprika - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - 1 tablespoon
• Fresh cilantro (chopped) - for garnish

Steps

1. In a mixing bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, garam masala, paprika, cumin powder, coriander powder, turmeric powder, salt, and black pepper to create a marinade.
2. Add the shrimp to the marinade, ensuring they are well coated, and refrigerate for at least 30 minutes to allow the flavors to penetrate.
3. Preheat your grill or oven to high heat (around 220°C / 430°F). If using a grill, soak wooden skewers in water for 30 minutes to prevent burning.
4. Thread the marinated shrimp onto the skewers if using, and brush them lightly with vegetable oil.
5. Grill the shrimp for about 2-3 minutes on each side or until they are opaque and cooked through, ensuring not to overcook.
6. Once cooked, remove from the grill and garnish with fresh chopped cilantro before serving.

Nutrition

• Calories: 275
• Protein: 30 g
• Carbs: 12 g
• Fiber: 0 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 220 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals, particularly from the spices and shrimp.

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