Tandoori Shrimp & Cucumber Salad
Tandoori Shrimp & Cucumber Salad
Ingredients
For the Tandoori Shrimp
- 200 g shrimp, peeled and deveined
- 1/4 cup Greek yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
For the Cucumber Salad
- 1 cucumber, chopped
- 250 g cottage cheese
- 1 teaspoon dill weed seasoning
- 1/2 lime, juiced
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a medium bowl, combine the shrimp, Greek yogurt, garam masala, turmeric, Kashmiri chili powder, garlic powder, and salt. Mix thoroughly to ensure all shrimp are well coated.
⏱️ 5 min
- 2
Cover the bowl and let the shrimp marinate in the refrigerator for 15 minutes. This allows the flavors to meld.
⏱️ 15 min
- 3
While the shrimp are marinating, prepare the cucumber salad. In a separate bowl, combine the chopped cucumber, cottage cheese, dill weed seasoning, fresh lime juice, and salt. Mix well until all ingredients are evenly distributed.
⏱️ 10 min
- 4
Heat a non-stick pan over medium-high heat. Add the marinated shrimp to the hot pan in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn opaque and pink.
⏱️ 10 min
- 5
Divide the cooked tandoori shrimp and cucumber salad among four plates. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Shrimp & Cucumber Salad
For the Tandoori Shrimp
- 200 g shrimp, peeled and deveined
- 1/4 cup Greek yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
For the Cucumber Salad
- 1 cucumber, chopped
- 250 g cottage cheese
- 1 teaspoon dill weed seasoning
- 1/2 lime, juiced
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a medium bowl, combine the shrimp, Greek yogurt, garam masala, turmeric, Kashmiri chili powder, garlic powder, and salt. Mix thoroughly to ensure all shrimp are well coated.
⏱️ 5 min - 2
Cover the bowl and let the shrimp marinate in the refrigerator for 15 minutes. This allows the flavors to meld.
⏱️ 15 min - 3
While the shrimp are marinating, prepare the cucumber salad. In a separate bowl, combine the chopped cucumber, cottage cheese, dill weed seasoning, fresh lime juice, and salt. Mix well until all ingredients are evenly distributed.
⏱️ 10 min - 4
Heat a non-stick pan over medium-high heat. Add the marinated shrimp to the hot pan in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn opaque and pink.
⏱️ 10 min - 5
Divide the cooked tandoori shrimp and cucumber salad among four plates. Serve immediately and enjoy!
⏱️ 2 min