Tandoori Shrimp Stir-Fry
A “Tandoor” refers to a clay oven methods used for slow-cooking. In western cooking, Tandoori often is used loosely to describe specific seasonings used in Indian cooking. Tandoori seasoning goes great with chicken or kabobs, but we love it in this shrimp stir-fry.
15 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 225 |
| Fat: | 6 g |
| Carbohydrates: | 3 g |
| Protein: | 35 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1.5 lb 1.5 lb 1.5 lb Shrimp, Raw, peeled and deveined
- 1 Tbsp 1 Tbsp 1 Tbsp Ghee
- 1 1 1 Yellow Onion, diced
- 1 1 1 Red Bell Pepper, diced
- 2 tsp 2 tsp 2 tsp Garlic Powder
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Tandoori Spice
- 1/2 tsp 1/2 tsp 1/2 tsp Red Pepper Flakes
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Aminos
- Lettuce, Iceburg, shredded
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse the shrimp under cool water, and pat dry.
- In a large skillet, melt the ghee over medium heat.
- Add the onion and red bell pepper, and sauté until the onion is translucent.
- Add the shrimp to the skillet, and continue to sauté until the shrimp is pink and no longer translucent.
- Season with garlic powder, salt, pepper, Tandoori spice blend, red pepper flakes, and coconut aminos. Stir until the shrimp is evenly seasoned.
- Serve over shredded lettuce.
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My Notes:
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This was Delicious. Easy to make and even easier to eat. I made my own tandoori spice mix then followed the recipe to the dot. Flavours were wonderful with just the right amount of kick in the spices. Will definitely make again.