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Smoky Grilled Shrimp Tikka

This shrimp tikka features tender, juicy shrimp grilled until perfectly charred, with smoky, crispy edges that bring extra flavor and texture. The marinade, made with yogurt, spices, garlic, and lemon, infuses the seafood with vibrant flavor while grilling creates a slightly crispy exterior. The final dish boasts a beautiful, smoky appearance with a tender interior, perfect for sharing at casual gatherings.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pound shrimp peeled and deveined
  • 1/2 cup yogurt plain, full-fat or coconut yogurt for dairy-free
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder adjust to taste
  • 2 tablespoons oil light olive or avocado oil
  • to taste salt

Equipment

  • Soaked wooden skewers
  • Mixing bowls
  • Grill or cast-iron skillet
  • Tongs
  • Basting brush
  • Thermometer

Method
 

  1. In a mixing bowl, combine yogurt, minced garlic, grated ginger, lemon juice, smoked paprika, cumin, chili powder, a pinch of salt, and oil. Whisk until smooth and fragrant.
  2. Add the peeled and deveined shrimp to the bowl, tossing gently to coat each piece evenly with the marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Preheat your grill or cast-iron skillet over high heat until very hot, about 220°C (430°F). The surface should shimmer and emit a faint smoky smell.
  4. Soak wooden skewers in water for 30 minutes to prevent burning during grilling. Thread the marinated shrimp onto the skewers, leaving space between each for even cooking.
  5. Place the skewered shrimp on the hot grill or skillet. Cook for about 2-3 minutes per side, until edges are darkened and slightly charred, and the shrimp turn opaque and pink.
  6. Use tongs to turn the skewers carefully, ensuring each side develops a crispy, smoky exterior. Baste with extra marinade or lemon juice if desired for added brightness.
  7. Check the internal temperature of the shrimp—once it hits about 60°C (140°F)—and confirm the exterior has a nice char and crispy edges.
  8. Remove the shrimp skewers from the heat and let them rest for a couple of minutes. The smoky aroma should be inviting, and the shrimp will be juicy with crispy edges.
  9. Serve the shrimp hot, garnished with lemon wedges or fresh herbs if desired. Enjoy the smoky, crispy, and tender bites!

Notes

For extra smoky flavor, soak skewers thoroughly and grill over high heat. Adjust spice levels to suit your heat preference. Marinate at least 30 minutes for maximum flavor penetration.