• Char-Grilled Chili Shrimp


Grilled Chili Shrimp

By Andrew Zimmern

Char-Grilled Chili Shrimp


  • 3 tablespoons vegetable oil
  • 1 cup onions, diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, grated
  • 2 tablespoons turmeric
  • 1 tablespoon sea salt
  • 1 tablespoon coriander seeds
  • 1/4 cup garam masala
  • 1/2 cup tamarind puree
  • 2 tablespoons hot paprika
  • 1 teaspoon crushed dry red chiles
  • 4 Roma tomatoes, halved
  • Juice of 1 lime
  • 2 pounds u-15 sized shrimp, wild-caught whole shrimp with the head on; deveined with shell left on
  • Lime wedges, for serving


Place 2 tablespoons of the oil in large pan over high heat. Brown the onions until they are caramelized and soft. Stir in the garlic, ginger, turmeric, salt, coriander seeds, garam masala, tamarind, paprika and crushed red chiles. Reserve.

Brush the tomatoes with the remaining tablespoon of oil and broil until charred and soft.

Combine the onion mixture with the tomatoes and lime juice and process in a blender. Marinate the shrimp in this mixture for 24 hours in the refrigerator.

Grill over high direct heat and serve with lime wedges.

Photograph by Stephanie Meyer. 

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