At Amarvilas Resort and Spa in India, these twice-marinated butterflied shrimp are baked in the searing heat of a tandoori oven. More Amazing Shrimp Recipes

Food & Wine
January 2003


Credit: © Petrina Tinslay

Recipe Summary test

25 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • In a small skillet, toast the chickpea flour over moderate heat, stirring, until golden brown, about 2 minutes. Scrape the flour onto a plate and let cool.

  • In a shallow dish, combine the Garlic Paste, Ginger Paste, lemon juice, oil and a pinch of salt. Add the shrimp, turn to coat and refrigerate for 10 minutes. In a medium bowl, mix the yogurt, lime and lemon zests, garam masala, pepper, cayenne, turmeric and chickpea flour. Add the shrimp and refrigerate for 45 minutes longer.

  • Preheat the broiler. Thread the shrimp onto four 10-inch skewers. Broil 2 skewers about 3 inches from the heat, rotating the pan, for 3 minutes, or until the shrimp are just cooked through. Repeat with the remaining 2 skewers and serve.


Chickpea flour, or besan, is available at Indian and Italian groceries and at health food markets. Garam masala is available at many supermarkets and at Indian markets.

Suggested Pairing

A light, delicate and refreshing Italian Pinot Grigio with crisp, tangy fruit will accent the tart and spicy flavors in the marinade.