Tandoori Shrimp With Rice and Peas

tandoori-shrimp-rice-peas
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 364 calories
    • Fat 4.5 g
    • Sat Fat 2 g
    • Cholesterol 180 mg
    • Sodium 469 mg
    • Protein 30 g
    • Carbohydrate 48 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 5 mg
    • Calcium 162 mg

Ingredients

  1. Check 1pound peeled and deveined large shrimp
  2. Check 1cup plain yogurt
  3. Check 2teaspoons garam masala
  4. Check 1/2teaspoon cayenne pepper
  5. Check 1cup long-grain white rice
  6. Check 1/2cup frozen peas
  7. Check 1 carrot, grated
  8. Check kosher salt and black pepper

Directions

  1. In a medium bowl, mix the shrimp with the yogurt, garam masala, and cayenne to coat. Cover and let marinate, refrigerated, for at least 30 minutes and up to 12 hours.
  2. Meanwhile, cook the rice according to the package directions, adding the peas and carrot in the last 5 minutes.
  3. Heat broiler. Soak 8 wooden skewers in water for at least 10 minutes.
  4. Thread the shrimp onto the skewers, season with ½ teaspoon salt and ¼ teaspoon pepper, and broil until opaque, 4 to 5 minutes. Serve with the rice.