Punjabi-style Shrimp Tikka

Ingredients

In this Punjabi adaptation of the Indonesian dish Sate udang, we replace the traditional peanut sauce with a tangy mint and coriander chutney. The marinade for the shrimp is also modified to include Punjabi spices such as cumin, coriander, turmeric, and garam masala, giving it a distinct Punjabi flavor profile. Grilling the shrimp adds a smoky element, which is not present in the original dish. We alse have the original recipe for Sate udang, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt to taste Salt to taste
• Mint and coriander chutney, for serving Mint and coriander chutney, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, lemon juice, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the shrimp to the marinade and toss until they are well coated. Allow the shrimp to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated shrimp onto skewers, leaving a small space between each shrimp.
5. 5.
   Grill the shrimp skewers for 2-3 minutes on each side, or until they are cooked through and slightly charred.
6. 6.
   Serve the Punjabi-style Shrimp Tikka hot with mint and coriander chutney on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. If using frozen shrimp, thaw them completely before marinating.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Soak the wooden skewers in water for 30 minutes before threading the shrimp to prevent them from burning on the grill.
• If you prefer a milder flavor, reduce the amount of red chili powder in the marinade.

Serving advice

Serve the Punjabi-style Shrimp Tikka as an appetizer or as part of a main course. Garnish with fresh coriander leaves and serve with naan bread or steamed rice for a complete meal.

Presentation advice

Arrange the grilled shrimp skewers on a platter, drizzle with a little extra mint and coriander chutney, and garnish with lemon wedges and fresh mint leaves for an attractive presentation.