A side shot of Tandoori Shrimp on a black platter with lime wedges on the side.
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Tandoori Shrimp

This quick and simple Tandoori Shrimp dish can be on the table in no time flat! It’s perfect for folks doing a Whole30 or anyone who wants a flavorful and fuss-free weeknight supper.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Indian
Keyword: gluten-free, keto, low carb, paleo, Shrimp, Whole30
Servings: 4 people
Calories: 247kcal
Author: Michelle Tam



  • If using frozen shrimp, thaw them under running water for 5 to 7 minutes, or until no longer icy. Peel and devein the shrimp if not already done.
  • In a large bowl, combine the Diamond kosher salt, coconut milk, Tandoori spice mix, and lemon juice. Whisk until well-distributed. (Using my bottled Tandoori marinade? Shake it up and measure out ½ cup of it for the marinade!)
  • Add the shrimp and toss to coat well. You can marinate the shrimp for up to 30 minutes if desired. 
  • Heat the oven to 400°F with the rack in the middle position. Arrange the shrimp in a single layer on a parchment-lined rimmed baking sheet.
  • Roast in the oven for 6 to 8 minutes, flipping the shrimp over at the halfway point. (If your shrimp are smaller than jumbo, they may take just 5 minutes to cook!)
  • Sprinkle with minced fresh cilantro and serve with lime wedges. (Yes, lemons are just as good!)



  • If you’re using my bottled Tandoori marinade, just measure out ½ cup of it for step 2!
  • The shrimp are finished cooking when they turn opaque and pink on the outside. They’re easy to overcook, so don’t dawdle. No one likes rubbery shrimp!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 247kcal | Carbohydrates: 7g | Protein: 36g | Fat: 9g | Fiber: 3g