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Indian Grilled Shrimp Skewers

This easy seafood dinner pulls inspiration from tandoori cooking, a traditional Indian technique that combines marinating and cooking at very high temperatures.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
390 calories per serving


> 1/4 cup plain low-fat Greek yogurt
> 2 tbsp fresh lime juice
> 2 tsp minced garlic
> 2 tsp minced ginger
> 2 tbsp Patak's ® Mild or Hot Curry Paste, divided
> 1 1/2 lbs raw peeled and deveined shrimp, thawed if frozen
> Bamboo or metal skewers
> 1 (8.8 oz) pkg whole-grain, original, or garlic naan
> 1 (0.5 oz) pkg Nature's Promise® Organic Cilantro, chopped
> Lime wedges, for serving (optional)


In a large bowl or resealable bag, combine the yogurt, lime juice, garlic, ginger, and curry paste. Season with salt and pepper.
Add the shrimp to yogurt mixture and toss to coat. Refrigerate 30 min. to 1 hour to marinate shrimp. Meanwhile, if using bamboo skewers, soak in water for 30 min.
When ready to cook, preheat grill on high. Remove shrimp from marinade, shaking off excess. Thread 4–5 shrimp onto a pair of skewers (this makes them easier to flip). On greased grill, cook shrimp skewers 2–4 min. per side, until opaque and slightly charred.
Add naan to grill with shrimp and cook 1–2 min. per side, until warmed through. Garnish shrimp with cilantro. Serve with naan and lime wedges, if desired.

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