Appetizers and Snacks, Main Course

Tandoori Shrimp Skewer Potatoes

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Tandoori Shrimp Skewer Potatoes


  • 1 lb Blushing Belle Little Potatoes
  • 1 tsp salt
  • 12 large shrimp peeled and deveined
  • 4 cloves garlic minced
  • 3 diced red chili peppers seeds removed
  • ½ lemon juiced
  • cup yogurt
  • ½ tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp paprika


  • Add potatoes to a large pot and cover with water. Add salt. Bring to a boil for 12 minutes or until potatoes are just tender but still firm.
  • Cool potatoes in fridge for at least one hour. (Tip: make ahead and leave in the fridge overnight.)
  • Mix together all ingredients except for shrimp and potatoes to make the marinade.
  • Toss shrimp and potatoes in marinade and let sit in fridge for minimum of 30 minutes.
  • Assemble skewers and grill for 10 to 15 minutes, until shrimp is cooked through.