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Ingredients
- 16 large head-on tiger prawns or deveined peeled extra-jumbo shrimp
First marinade
3 garlic cloves finely grated
1 2-inch piece ginger peeled and finely grated
1 tablespoon fresh lemon juice
kosher salt a little to season
Yogurt marinade
1 cup plain whole-milk Greek yogurt
2 tablespoons cream cheese at room temperature- 2 teaspoons Kashmiri chile powder or paprika
- 1 teaspoon ajwain seeds or caraway seeds
- 1 teaspoon garam masala
1 teaspoon ground turmeric- 5 garlic cloves finely chopped
1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe- 4 tablespoons fresh lemon juice
To finish
vegetable oil for grill- melted unsalted butter for basting
cilantro leaves for serving- fried garlic optional, for serving
lime wedges for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- For head-on prawns, trim long antennae and legs with kitchen shears. Cut along the shell backs just enough to expose and remove the veins. Open the back flesh gently like a book, keeping the prawns intact. Skip this preparation for already peeled and deveined shrimp.
- Mix the grated garlic, ginger and first tablespoon lemon juice with a little salt. Coat the prawns, cover and refrigerate for at least 20 minutes and up to 4 hours.
- Mix the yogurt, cream cheese, chile powder, ajwain, garam masala, turmeric, chopped garlic, measured salt and remaining lemon juice. Lift the prawns from the first marinade, discard it, and coat them in the yogurt mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Prepare a grill for medium heat and oil the grate. Lift the prawns from the marinade and discard the used mixture. Place head-on prawns opened side up on the grill and baste with butter. Cook for about 5 minutes, until the flesh is opaque and reaches 145°F. For peeled shrimp, use skewers and turn once, basting both sides, until cooked to the same temperature.
- Divide among plates and finish with cilantro, optional fried garlic and lime wedges.
Notes
Use a thermometer and opaque flesh to check doneness; size changes the cooking time.
Keep both marinating stages refrigerated, and discard the raw-seafood marinades.
