Description
Grilled Shrimp with Konkani-Inspired Masala features large shrimp marinated in a vibrant paste made from toasted coconut, dried chiles, garlic, shallot, coriander, and tangy tamarind. The shrimp are skewered and grilled over medium-high direct heat until perfectly seared and succulent, then garnished with fresh cilantro and served with lemon wedges for a bright, tropical Indian coastal flavor.
Ingredients
Scale
Shrimp
- 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
Spice Paste
- 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
Garnish
- 1/2 cup loosely packed fresh cilantro, stems removed and minced
- 1 lemon, cut into wedges
Instructions
- Marinate Shrimp: In a medium bowl, toss the peeled and deveined shrimp with kosher salt and ground turmeric until well combined. Cover with plastic wrap or foil and refrigerate while preparing the masala paste to allow flavors to develop.
- Toast Chiles and Coconut: Heat 1 teaspoon canola oil in a small skillet over medium heat. Add dried Byadgi or Kashmiri chiles and toast, turning every 30 seconds with tongs, until fragrant and softened, about 1 1/2 to 2 minutes. Remove chiles and set aside. Lower heat to medium-low and toast the desiccated coconut powder, stirring occasionally, until golden brown, about 2 minutes. Remove from heat and wipe skillet clean.
- Prepare Chili Powder: Wearing gloves, remove stems, seeds, and membranes from toasted chiles. Roughly chop and grind them in a spice grinder or food processor until finely crushed like chili flakes. Use 1 1/2 teaspoons for mild heat or 1 tablespoon for medium heat. Store leftover chili powder refrigerated for up to 1 week.
- Make Masala Paste: Combine chili powder, toasted coconut powder, coriander seeds, chopped garlic, sliced shallot, tamarind paste, and water in a small food processor. Grind until smooth, with some small minced garlic pieces remaining for texture.
- Cook Paste: Return cleaned skillet to medium heat, add 2 tablespoons canola oil, and cook the masala paste for 1 1/2 to 2 minutes, stirring frequently until it thickens slightly and deepens in color from orange to burnt orange. Remove from heat and let the paste cool to room temperature, about 20 minutes.
- Preheat Grill: Prepare a gas grill for direct, medium-high heat, targeting 400°F to 450°F. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Coat and Skewer Shrimp: Stir the cooled masala paste thoroughly into the marinated shrimp to coat evenly. Thread shrimp onto skewers, spacing pieces about 1/2 inch apart to ensure even cooking.
- Oil Grill and Cook Shrimp: Dip a paper towel in canola oil until soaked. Using tongs, rub the oil onto the grill grates to prevent sticking. Place skewers on the grill and cook for 2 minutes to sear the bottoms. Flip the skewers using tongs and cook for an additional 2 to 3 minutes, or until shrimp turn opaque and are cooked through.
- Serve: Remove shrimp from the grill and transfer to a serving plate. Garnish with freshly minced cilantro and serve immediately with lemon wedges on the side for squeezing over the top.
Notes
- This recipe is inspired by the tropical flavors of the Konkan region along the western coast of India, known for its bold use of coconut, tamarind, and spices.
- Byadgi and Kashmiri chiles are chosen for their vibrant red color and moderate heat, but you can adjust the amount of chili powder to your preferred spice level.
- Soaking wooden skewers prevents them from burning on the grill, ensuring safe handling during cooking.
- The grilled shrimp are best served immediately to enjoy their fresh, smoky flavor and tender texture.
- The leftover chili powder can be stored chilled and used as a bright, spicy condiment on other dishes.
Nutrition
- Serving Size: 1/4 of recipe (about 4 shrimp skewers)
- Calories: 213 kcal
- Sugar: 4 g
- Sodium: 894 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 143 mg
