Description
This Grilled Shrimp with Konkani-Inspired Masala features succulent large shrimp coated in a flavorful paste made from toasted coconut, dried red chilies, coriander seeds, garlic, shallots, and tamarind paste. The shrimp are marinated briefly, then grilled over medium-high heat for a perfectly charred and aromatic dish inspired by the tropical Konkan region of India.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound (16 ounces) large or extra-large raw shrimp, peeled and deveined
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- Canola oil, divided (used throughout)
Konkani Masala Paste
- 4 dried Byadgi chiles or 3 dried Kashmiri chiles
- 3 tablespoons unsweetened desiccated coconut powder
- 1 tablespoon whole coriander seeds
- 5 cloves garlic, chopped
- 1 small shallot, thinly sliced
- 3 tablespoons homemade tamarind paste (or 1 tablespoon store-bought tamarind paste concentrate and 2 tablespoons water)
- 3 tablespoons water
- 1/2 cup loosely packed fresh cilantro, stems removed and minced
- 1 lemon, cut into wedges
Instructions
- Season Shrimp: In a medium bowl, toss the peeled and deveined shrimp with kosher salt and ground turmeric using a wooden spoon until evenly coated. Cover the bowl with plastic wrap or foil and refrigerate while you prepare the masala paste to allow flavors to begin melding.
- Toast Chiles and Coconut: Heat 1 teaspoon of canola oil in a small skillet over medium heat. After 1 minute, add the dried chiles and toast by turning every 30 seconds until aromatic and softened, about 1 1/2 to 2 minutes. Remove chiles and set aside. Reduce heat to medium-low, add desiccated coconut powder, and stir occasionally until golden brown, about 2 minutes. Remove from heat and wipe skillet clean.
- Prepare Chili Powder: Wearing gloves, remove stems, seeds, and membranes from the toasted chiles. Roughly chop and grind them in a spice grinder or food processor to a finely crushed flake texture. Use 1 1/2 teaspoons for mild heat or 1 tablespoon for medium heat. Store leftover powder in the refrigerator up to one week.
- Make Masala Paste: Combine chili powder, toasted coconut powder, coriander seeds, chopped garlic, sliced shallot, tamarind paste, and water in a small food processor. Grind until smooth with a few tiny pieces of garlic remaining. The paste should have a uniform, slightly coarse texture.
- Cook the Paste: Return the cleaned skillet to medium heat and add 2 tablespoons canola oil. Stir in the masala paste and cook for 1 1/2 to 2 minutes, until the color deepens to burnt orange and the paste thickens slightly, beginning to stick to the pan. Remove from heat and allow to cool to room temperature, about 20 minutes.
- Preheat Grill and Prepare Skewers: Preheat a gas grill to direct medium-high heat (400°F to 450°F). Soak wooden skewers in water for at least 20 minutes if using to prevent burning.
- Combine Shrimp and Paste: Remove shrimp from the fridge and stir the cooled masala paste into the shrimp until evenly coated.
- Skewer Shrimp: Thread the shrimp onto skewers, leaving about 1/2 inch of space between pieces to ensure even cooking.
- Oil Grill Grates: Soak a paper towel in canola oil, then use tongs to rub the oil onto the preheated grill grates to prevent sticking.
- Grill Shrimp: Place shrimp skewers on the grill and cook for 2 minutes until the bottom is seared. Flip and grill for another 2 to 3 minutes, until shrimp are opaque and fully cooked through. Remove from the grill with tongs.
- Garnish and Serve: Transfer shrimp to a serving plate. Garnish with minced fresh cilantro and serve immediately with lemon wedges on the side for squeezing over.
Notes
- This recipe is inspired by the tropical Konkan region of India, known for its bold use of coconut, tamarind, and red chilies.
- Adjust chili powder quantity based on your preferred spice level from mild to medium heat.
- Use gloves when handling and deseeding dried chilies to avoid irritation.
- Soaking wooden skewers prevents them from burning on the grill.
- Serve immediately for best texture and flavor of grilled shrimp.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces shrimp with masala)
- Calories: 213 kcal
- Sugar: 4 g
- Sodium: 894 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 143 mg
