Name: Grilled Shrimp with Konkani Spices Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 pound (16 ounces) large or extra-large raw shrimp, peeled and deveined; 3/4 teaspoon kosher salt; 1/2 teaspoon ground turmeric; Canola oil, divided; 4 dried Byadgi chiles or 3 dried Kashmiri chiles; 3 tablespoons unsweetened desiccated coconut powder; 1 tablespoon whole coriander seeds; 5 cloves garlic, chopped; 1 small shallot, thinly sliced; 3 tablespoons homemade tamarind paste (or 1 tablespoon store-bought tamarind paste concentrate and 2 tablespoons water); 3 tablespoons water; 1/2 cup loosely packed fresh cilantro, stems removed and minced; 1 lemon, cut into wedges

If you’re anything like me and love vibrant, mouthwatering seafood dishes, you’re going to adore this Grilled Shrimp with Konkani Spices Recipe. It’s bright, tangy, and smoky all at once, with the gorgeous flavors of the Konkan coast packed into every bite. Trust me, once you make this, your shrimp game will never be the same — it’s fan-freaking-tastic and impressively simple to pull off!

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Why You’ll Love This Recipe

Authentic Flavors: Inspired by the coastal Konkan region, giving you an exotic, tangy, and spicy flavor profile you won’t find in your everyday shrimp dish.
Quick & Easy: Takes under an hour from start to finish — perfect for weeknights or last-minute guests.
Versatile & Adjustable: You can tweak the spice levels and sides to match your mood or dietary needs effortlessly.
Family Favorite: Once I served this, my whole crew went crazy for it — it’s going to be a staple in your rotation, too.

The dish shows a white round plate filled with many grilled shrimp that are golden-orange with charred spots, giving a textured and slightly crispy look. On the top and sides of the shrimp, fresh green cilantro leaves are scattered, adding a bright color contrast. A wedge of lemon with a pale yellow color is placed on the upper right side of the plate. A silver fork rests on the edge of the plate near the shrimp. The plate sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Grilled Shrimp with Konkani Spices Recipe lies in the harmonious blend of fresh shrimp, toasted spices, and tangy tamarind. Each ingredient plays a special role — from the smoky dried chiles to the crunchy coconut powder — creating layers of flavor that are both bold and balanced. When shopping, look for fresh shrimp and quality dried chiles if you want to nail the authentic taste.

Shrimp: Fresh or thawed large shrimp work best; peeling and deveining makes the marinade soak in better.
Kosher salt: Use kosher salt for even seasoning without overpowering flavors.
Ground turmeric: Adds color and subtle warmth without bitterness.
Canola oil: Neutral oil that helps in toasting spices and grilling without smoking.
Dried Byadgi or Kashmiri chiles: These give a beautiful color and mild heat, essential for authentic Konkani flavor.
Desiccated coconut powder: Toasted for that nutty crunch and tropical authenticity.
Whole coriander seeds: Ground fresh for a bright, citrusy kick.
Garlic: Adds pungency and depth.
Shallot: Brings sweetness and a mellow bite.
Tamarind paste: The star tangy ingredient that balances the spice with its sour notes.
Fresh cilantro: Used both in the marinade and as a garnish for fresh herbaceousness.
Lemon wedges: The final squeeze elevates the whole dish, adding brightness just before eating.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Grilled Shrimp with Konkani Spices Recipe is — it really lets you make it your own. Whether you want it spicier, milder, or suited to a quick weeknight meal, the flavors hold up beautifully. Play around with what suits your palate and kitchen tools!

Spice Level Adjustment: When I first tried this, I used only 1½ teaspoons of chili powder for mild heat, but if you’re daring, go for a full tablespoon and feel the fire kick in!
Vegetarian Twist: Swap shrimp for firm tofu or paneer, marinated and grilled the same way — still delicious and packed with the same lovely flavors.
Cooking Method: If you don’t have a grill, broiling or pan-searing the shrimp works great — just watch closely to avoid overcooking.

How to Make Grilled Shrimp with Konkani Spices Recipe

Step 1: Season Your Shrimp with Love

Start by tossing your peeled, deveined shrimp with kosher salt and ground turmeric in a medium bowl. This simple step boosts flavor and gives the shrimp a lovely golden tint. Cover it with plastic wrap and pop it in the fridge while you prep your spice paste — letting the salt do its magic is key to juicy, well-seasoned shrimp.

Step 2: Toast Those Byadgi Chiles and Coconut Powder

Heat a teaspoon of canola oil in a small skillet, then gently toast your dried chiles until fragrant and softened — this is where that deep, smoky flavor begins. Be careful not to burn them! Next, toast the desiccated coconut powder until it’s light golden and smelling nutty; this adds a gorgeous texture and richness. Wipe your skillet clean to prep for the next step.

Step 3: Grind Your Spice Blend

Wear gloves for this part — removing stems, seeds, and membranes from the chiles can irritate your skin. Roughly chop and grind them into a powder, then combine with the toasted coconut powder, coriander seeds, garlic, shallot, tamarind paste, and water in a small food processor. Blend until smooth with just a few tiny chunks for texture. This paste is the powerhouse of flavor that’ll glaze your shrimp beautifully.

Step 4: Cook Your Spice Paste

In your cleaned skillet, heat two tablespoons of canola oil over medium. Add the paste and cook, stirring, for 1½ to 2 minutes until it darkens from a bright orange to a deeper burnt orange. This concentrates the flavors and makes the paste all sticky and irresistible. Then remove and let it cool for about 20 minutes.

Step 5: Get Your Grill Ready and Marinate Shrimp

Preheat your gas grill to a medium-high heat, around 400°F to 450°F. If you’re using wooden skewers like I do, soak them in water for at least 20 minutes to prevent burning. Once the paste has cooled, stir it into the chilled shrimp until every piece is luxuriously coated.

Step 6: Skewer and Grill to Perfection

Thread the shrimp onto the skewers, leaving space between pieces so they cook evenly. Use a paper towel dipped in canola oil to rub the grill grates — this prevents sticking and gets you perfect sear marks. Grill the shrimp for about 2 minutes on one side until nicely seared, then flip and cook for another 2 to 3 minutes until they’re opaque and just cooked through. Be careful not to overcook — no one likes rubbery shrimp!

Step 7: Garnish and Serve

Transfer your grilled shrimp to a serving plate, sprinkle with fresh cilantro, and serve immediately with bright lemon wedges on the side for that extra pop of freshness. The incredible aroma and tangy zing will have everyone reaching for seconds.

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Pro Tips for Making Grilled Shrimp with Konkani Spices Recipe

Use Fresh Shrimp: I discovered this trick when using frozen shrimp — the flavors just meld better and texture stays tender with fresh shrimp.
Don’t Skip Soaking Skewers: It prevents burning and keeps your shrimp safe from charring, which I learned after a smoky first attempt.
Control Your Heat: Medium-high heat grills the shrimp quickly without drying them out; I always watch the clock carefully here.
Adjust Chili Powder to Taste: I avoid using too much at first until I know how spicy it gets with my batch of chiles — better safe than sneezing!

How to Serve Grilled Shrimp with Konkani Spices Recipe

A white plate with a thin gold rim holds three skewers of orange-brown roasted shrimp, each shrimp having a slightly charred, spiced texture, garnished with fresh green cilantro leaves scattered on top and around. There are four yellow lemon wedges placed between the skewers for color contrast. The plate sits on a crumpled yellow cloth on a white marbled surface with speckles. To the right, a white round bowl filled with white rice mixed with chopped green herbs, and a silver spoon resting in the rice. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish with fresh cilantro because it adds a lovely herbal brightness that contrasts the smoky spice. A generous squeeze of lemon just before eating wakes up all the flavors — trust me, never skip the lemon wedges!

Side Dishes

My favorite sides for this meal are simple and fresh: a crisp cucumber salad, steamed basmati rice to soak up the spices, or even some grilled corn on the cob. If you want to keep it light, a side of sautéed greens tossed with garlic pairs beautifully.

Creative Ways to Present

For special occasions, I like to thread the shrimp onto skewers with slices of bell pepper and red onion for visual appeal and extra layers of flavor. Serving the grilled skewers over a bed of coconut rice with a drizzle of homemade chutney makes the dish feel festive and extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled shrimp in an airtight container in the refrigerator and it keeps well for up to 2 days. I’ve found that placing a lemon wedge in the container helps retain some of that fresh brightness on reheating.

Freezing

If you want to freeze the cooked shrimp, place them in a single layer on a baking sheet first to freeze individually, then transfer to a freezer bag for up to a month. Thaw overnight in the fridge before reheating to maintain the texture and flavor.

Reheating

To reheat, gently warm the shrimp in a skillet over low heat with a splash of water or oil — avoid microwaving, which can make shrimp rubbery. Just a couple of minutes is enough to bring back their juiciness and warmth.

FAQs

Can I use other types of chiles if I can’t find Byadgi or Kashmiri chiles?

Absolutely! Byadgi and Kashmiri chiles are prized for their mild heat and vibrant color, but you can substitute with other mild red chiles like guajillo or even paprika for color and sweetness. Just adjust the quantity if using hotter varieties to keep the spice balanced.
How long can I marinate the shrimp in the spice paste?

I recommend marinating for at least 20 minutes but no more than 2 hours. Since shrimp are delicate, too long in the acidic tamarind paste can start to “cook” them, leading to a mushy texture.
Can I prepare the spice paste in advance?

Yes! Making the spice paste ahead is a lifesaver. Store it in an airtight container in the fridge for up to a week and add it to shrimp just before grilling for fresh, vibrant flavors every time.
What if I don’t have a grill — can I still make this?

Definitely! You can broil the shrimp in your oven on a high rack, or pan-sear them in a hot skillet for a similarly delicious charred effect. Just keep a close eye to avoid overcooking.

Final Thoughts

I absolutely love how this Grilled Shrimp with Konkani Spices Recipe brings a taste of the Indian coastline right into my kitchen. The balance of smoky, tangy, and spicy flavors is something I always look forward to, especially because it’s so approachable to make. I’m excited for you to try this — whether you’re cooking for family, friends, or just treating yourself, it’s bound to become a new favorite in your recipe collection.