What BBK eats

Tandoori Shrimp over Jasmine Rice

Kariim  tried a new spin on our shrimp using  a traditional Indian spice- Tandoori. It turned out pretty good! Paired with jasmine rice & I helped by adding the grilled zucchini.  Simple, Satisfying, & Protein Packed!    


Tandoori Shrimp

NOTE: Quick Meal!! We made it home from work at 8:12pm tonight….. We were eating by 8:50pm.  The rice was already prepped.


This recipe was just enough for 2 servings. If cooking for more than 2 people, please adjust. 

Left-overs make great MEAL PREP for the next day:) so if you make too much, it’s okay. Refrigerate  & use as meal prep for lunch or another dinner. 



  • 1 pound shrimp
  • 1 cup jasmine rice or brown rice 
  • 2 cloves of garlic
  • 1  scallion
  • 1 Organic zucchini
  • 1/4  tablespoon of  red tandoori 
  • 1/4 tablespoon of thyme
  • 2 pinches of sea salt
  • 1 tablespoon of olive oil
  • Habanero chili (use 1 small slice–this is optional. If you like additional spice, add it) HOTT – please remove seeds 

Cooking Instructions:


  1. In a small pot, add 2 cups of water and bring to boil. 
  2. Once water is boiling add 1 cup jasmine rice.  **When you add the rice, the water will stop boiling. Allow the water to begin boiling again. 
  3. Once boiling, cover  & turn down to simmer— for 15 minutes or until soft. (*If using brown rice- please cook for 30-45 minutes)


  1. Finely chop or mince garilc cloves, chop scallions & habanero chili 
  2. Cut the zucchini the long way into somewhat thicker pieces and lightly coat with olive oil. 
  3. Turn grill pan on High Heat. Once pan is  HOTT, add zucchini.
  4. Grill zucchini to your liking—- If you like them crunchy- take off sooner. Like them soft, leave on longer.
  5. Once done, remove from grill pan.


  1. If not already done, Peel & devein shrimp. 
  2. Turn sautéing pan on to Med- High heat add a tablespoon of olive oil. 
  3. Add the garlic, scallions, and habanero chili  to the pan. 
  4. Add tandoori,  thyme, and sea salt to the pan.
  5. Once pan is HOT, add shrimp.
  6. Stir all ingredients. 
  7. Cook until shrimp turns pink.
  8. Plate rice and top with shrimp. Place the zucchini on the side.  Enjoy! 


Tandoori Spice

This was labeled India Malaysia Red Tandoori. The taste and aroma: Mild, a little spicy and unique.  Love the smell:) 

Where to find:  We found this seasoning at the Dekalb Farmers Market, in Georgia.  Please visit your local grocery or Farmers Market with a wide variety of herbs & spices. 






Comment from Cheryl Holliday
Time September 2, 2014 at 7:14 pm

Oh my gosh! This is delicious….I made it this evening (prepped brown rice on Sunday). I will be repeating this recipe. Although I forgot the scallion at the grocery, the other ingredients made it taste wonderful!!

Comment from admin
Time September 2, 2014 at 8:41 pm

Awesome!!!! So glad you enjoyed it!!! 🙂 Did you have enough for leftovers? (Meal Prep for tomorrow..)

Comment from Janette Smith
Time October 11, 2014 at 6:07 pm

Please tell me more about “jasmine rice”
How is it different from say, Uncle Ben’s.
I have issues with carbs but I love rice.

Comment from admin
Time October 13, 2014 at 9:49 am

Jasmine has vitamins and minerals that are beneficial for the skin, provide quick energy (complex carb), it’s low-fat, and sodium free. Of course brown rice is slightly more nutritious with more fiber. For this particular dish…..jasmine rice paired better:)

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