Quick Tandoori Shrimp

  • 1 tsp organic chili powder
  • 3⁄4 tsp organic curry powder
  • 1⁄2 tsp organic ground cumin
  • 1⁄4 tsp organic cinnamon
  • 1⁄4 tsp unrefined sea salt
  • 1⁄2–1 tsp organic ground red cayenne pepper (optional)
  • 11⁄2 lb medium to large wild-caught shrimp, peeled and deveined (you can also do a tandoori mixed grill by cutting other protein into bite-size pieces for broiling)
  • 1 medium organic onion, thinly sliced into rings
  • 10 sprigs fresh organic cilantro, chopped
  • Juice of 1 lime

1. Raise the oven rack to just 6 inches from the broiler.

2. Preheat the broiler.

3. Combine all the dry spices in a bowl.

4. Toss the shrimp and onion rings in the bowl to coat them.

5. Arrange the coated shrimp and onions on a baking sheet.

6. Cook the shrimp and onions until pink and opaque (approximately 7 minutes).

7. Remove the shrimp from the oven and sprinkle them with the cilantro and lime juice.

8. Serve with the Cooling Cucumber Raita (page 287 in The Micronutrient Miracle)

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