Creamy Grilled Tandoori Shrimp

Creamy Tandoori Style shrimp - mid res

It’s about time to get back into the kitchen, isn’t it? We all have to eat. I haven’t ventured in quite yet, except to pull off assignments that can’t wait (my editors at Parents Canada have been incredibly patient, trying to pull together a magazine with me MIA), and to bake a ham that we’ve been nibbling on for days. I’ll be eating out more this summer, supporting the restaurants that have seen so much damage and loss – of food and power and a week’s worth of customers (or for some, much more). It’s been amazing to see the Calgary community supporting each other with food, working to mobilize food banks and ensure food security during this crisis. Coming up with a new recipe suddenly seems a bit of a luxury, but feeding each other and the gatherings around food – even on a muddy corner, standing around a food truck – has provided plenty of glue that’s holding everyone together.

More than a few events were called off this week – last Friday morning, as Calgary woke up in the beds and on the couches they were evacuated to and looked out the windows of downtown hotels to flooded streets, I was supposed to be helping my friend Chef Michael Allemeier grill up this shrimp on BT. He made it in early, coming from the other direction; I was stuck on the other side of the river. Lori the food stylist had it all prepped, marinated, mise-en-placed, but the show did not go on.

This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. Yes! I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. As soon as I make my way back into the kitchen to cook a proper meal, or better yet, have a few people over for mojitos in the back yard, these will be on the menu.

Creamy Tandoori Style shrimp - mid res
Creamy Tandoori Style shrimp - mid res

Creamy Tandoori Style Shrimp

Recipe link


June 29, 2013

Recipe courtesy of the awesome Chef Michael Allemeier.

  • Makes: Serves 4-6.


1 cup 35% whipping cream

½ cup plain yogurt

¼ cup each chopped fresh cilantro and mint leaves

2 cloves garlic, minced

Finely grated zest and juice of 1 lemon (about 3 Tbsp. juice)

2 Tbsp. each ground coriander and paprika

1 Tbsp. ground cumin

1 Tbsp. finely chopped or grated ginger

1 tsp. tomato paste

½ tsp. each cinnamon, pepper and salt

1 lb (500 g) 16 to 20 shrimp, shelled and deveined

2 green onions, thinly sliced

1 lime, cut into wedges


1In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, ginger, tomato paste, cinnamon, pepper and salt. Reserve ¼ cup; cover and refrigerate.

2Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours.

3Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges.

4Enjoy immediately.

Makes: Serves 4-6.

About Julie

8 comments on “Creamy Grilled Tandoori Shrimp

  1. Laurie from Burnaby
    June 29, 2013 at 3:24 pm

    yum yum

  2. Rose
    July 2, 2013 at 3:13 pm

    Hi Julie
    I’ve wanted to come to visit Calgary since reading your blog! I’m finally going and will arrive the Monday after the stampede ends. We are staying downtown for four or five days. Will go up to Drumheller with our ten year old on one of the days. Worried a bit after all the city has been through but thought our dollars will help at the restaurants too! Will you give me your recommendations of where we should try?


  3. Anonymous
    July 6, 2013 at 10:17 am

    Rose- Flavourz Restaurant in Drumheller has wonderful, authentic Indian food.

  4. Shiny Tomato
    July 11, 2013 at 11:27 am

    This picture is beautiful!

  5. Cathy
    July 15, 2013 at 7:59 am

    I made this last night – delicious! I doubled it and made a separate batch of chicken thighs with it too – also great!

    • Julie
      July 15, 2013 at 1:55 pm

      Ooh – I bet it would be great with chicken thighs!

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