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Smoky Cast Iron Shrimp Tikka

This shrimp tikka recipe uses a flavorful yogurt-based marinade infused with smoky spices, cooked over high heat in a cast iron skillet or under a broiler to achieve beautifully blistered, smoky edges. The tender, juicy shrimp contrast with the crisp exterior, creating a dish with vibrant color, bold aroma, and satisfying texture.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lb shrimp preferably wild-caught, peeled and deveined
  • 1/2 cup Greek yogurt full-fat for richness
  • 2 teaspoons smoked paprika for smoky flavor
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cayenne pepper adjust for heat preference
  • 1 tablespoon lemon juice brightens marinade
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 tablespoon oil vegetable or canola
  • to taste salt
  • fresh cilantro or mint for garnish herbs chopped

Equipment

  • Cast iron skillet or grill
  • Small mixing bowl
  • Tongs
  • brush

Method
 

  1. In a small bowl, whisk together Greek yogurt, smoked paprika, cumin, coriander, cayenne, lemon juice, minced garlic, grated ginger, and oil until smooth and fragrant.
  2. Add the shrimp to the bowl and toss well to coat all pieces evenly with the marinade. Cover and refrigerate for at least 30 minutes to let the flavors meld and the shrimp tenderize.
  3. Preheat your cast iron skillet over medium-high heat until shimmering hot, or prepare your grill for high heat. The pan should be very hot to achieve those blistered, smoky edges.
  4. Using tongs, place the marinated shrimp in the hot skillet or on the grill grates, spreading them out in a single layer. Let cook undisturbed for about 2-3 minutes until edges start to blister and darken.
  5. Turn the shrimp over carefully with tongs and cook for another 2-3 minutes, watching for blistered, smoky edges and a slight crackling sound as they sizzle and char.
  6. If using a skillet, you can finish with a quick 1-2 minute broil to intensify the charring. Keep a close eye to avoid burning.
  7. Remove the shrimp from heat and transfer to a plate. Let rest for 2 minutes to allow juices to settle and keep them tender.
  8. Garnish with chopped cilantro or mint, squeeze fresh lemon over the top, and serve immediately with naan, rice, or a fresh salad.

Notes

For extra smoky flavor, sprinkle a little smoked paprika or add a dash of vinegar during cooking. Be mindful not to overcook the shrimp—they should be opaque and firm but tender inside.