Indian Tandoori Shrimp with Yogurt Marinade (Instant Pot)

Name: Indian Tandoori Shrimp with Yogurt Marinade (Instant Pot)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) large shrimp (21–25 count per pound), peeled and deveined, patted dry before cooking; 1 cup (240 ml) plain full-fat yogurt; 2½ tbsp (20 g) tandoori spice blend; 2 tbsp (20 g) fresh ginger, peeled, minced or grated; 4 clove (20 g) garlic cloves, minced; 3 tbsp (45 ml) fresh lemon juice; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) neutral oil (vegetable or canola); ¾ cup (180 ml) water; ¼ cup (10 g) fresh cilantro, chopped, loosely packed (optional); 2 whole lime wedges (optional)

From the MyKitchenBank Kitchen

Tender shrimp marinated in a vibrant yogurt-based tandoori spice mixture, then pressure-cooked in the Instant Pot for an easy weeknight dinner. This recipe captures the smoky, warming flavors of a traditional tandoori preparation without requiring a clay oven. Fresh ginger, garlic, and lemon juice create a bright, tangy marinade that infuses the shrimp with authentic Indian spice flavors. Serve over rice or with warm naan bread.

Prep: 15 min
Cook: 5 min
Wait: 4 hr
Total: 4 hr 20 min
Makes: 4 servings (about 1.5 lb shrimp)

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Steps

Before you start

Marinate the shrimp for at least 4 hours (or overnight) in the refrigerator before cooking
Pat shrimp completely dry after removing from marinade to prevent excess liquid in the pot
Make sure your Instant Pot trivet fits inside and the sealing ring is in place

1
Mix the marinade
- In a large bowl, whisk together the yogurt, tandoori spice blend, minced ginger, minced garlic, lemon juice, kosher salt, black pepper, and oil until fully combined.
- The mixture should be smooth and evenly colored.
- Taste and adjust seasoning if needed.
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Ready when: Marinade is smooth with no lumps of spice
Tip: If your tandoori spice blend is lumpy, sift it first or break it up with a spoon before whisking
2
Coat shrimp with marinade
- Add the patted-dry shrimp to the yogurt marinade and toss gently to coat each piece evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- This allows the flavors to fully penetrate the shrimp.
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Ready when: Shrimp are evenly coated and color has deepened slightly
Tip: Don't marinate longer than 12 hours or the lemon juice and yogurt will begin to break down the shrimp texture
3
Prepare Instant Pot
- Pour the water into the inner pot of your Instant Pot and place the trivet inside.
- Make sure the sealing ring is properly seated.
- Turn the pot to 'Sauté' mode (medium-high heat) and allow the water to come to a gentle simmer while you prepare the shrimp.
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Ready when: Water is gently steaming and showing small bubbles
Tip: Don't let the water boil aggressively or it may evaporate too quickly during pressure cooking
4
Pat and arrange shrimp
- Remove the marinated shrimp from the refrigerator.
- Use paper towels to gently pat the shrimp dry, removing excess marinade liquid to prevent the pot from having too much moisture.
- Arrange the shrimp in a single layer on a piece of parchment paper or directly on the trivet.
- Some shrimp can overlap slightly, but avoid stacking them in thick bunches.
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Ready when: Shrimp are arranged in one fairly even layer
Tip: Patting them dry helps them cook evenly and prevents excess steam that would dilute the flavors
5
Transfer shrimp to pot
- Carefully lower the shrimp (on the parchment paper if using) onto the trivet, or arrange them directly on the trivet in the simmering water.
- Turn off the sauté mode.
- The shrimp should sit just above the water level on the trivet.
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Ready when: Shrimp are positioned on the trivet above the waterline
Tip: Using parchment paper prevents the shrimp from sticking and makes cleanup easier
6
Seal and pressure cook
- Place the lid on the Instant Pot, ensuring it is fully sealed.
- Set the manual pressure cook function to high pressure for 2 minutes.
- The pot will take about 1–2 minutes to come to pressure before the timer begins counting down.
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Ready when: Pressure pin is fully raised, indicating pressure is reached
Tip: Don't try to open the pot if the pressure pin is still down; you must release pressure first or the lid won't open safely
7
Release pressure and open pot
- When the 2-minute timer beeps, switch the valve to 'Venting' to do a quick natural release (leave the valve there for 30 seconds, then fully open).
- Wait until the pressure pin drops, then carefully remove the lid, tilting it away from your face to avoid the hot steam.
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Ready when: Pressure pin is fully lowered and lid lifts easily
Tip: A quick release brings down pressure immediately; if you wait for natural release, the shrimp will continue cooking slightly
8
Check doneness and plateOven 165°F / 75°C
- Carefully remove the shrimp from the Instant Pot using tongs or a slotted spoon.
- Transfer them to a serving plate.
- They should be opaque, pink, and slightly firm to the touch—not mushy.
- The internal temperature should reach 165°F (74°C) at the thickest point.
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Ready when: Shrimp are fully opaque and pink, firm but not rubbery, internal temp 165°F (74°C)
Tip: Overcooked shrimp become rubbery; even 30 seconds too long in the pot can affect texture, so don't extend the cooking time
9
Finish and serve
- Drizzle any remaining marinade over the cooked shrimp, or spoon the cooking liquid over them for added flavor.
- Sprinkle with fresh cilantro if using, and serve with lime wedges for squeezing.
- Serve immediately with rice, naan bread, or cucumber raita.
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Ready when: Shrimp are garnished and ready to serve
Tip: Serve immediately while the shrimp are still warm for the best flavor and texture

Good to know

Tips

Marinate for at least 4 hours so the yogurt, spices, and citrus fully penetrate the shrimp. Overnight marination is ideal and deepens the flavor.
Patting the shrimp dry before cooking is crucial. Extra marinade liquid in the pot dilutes the flavors and can prevent proper pressure cooking.
Buy shrimp that are already peeled and deveined to save time, but check that they are fresh (not previously frozen) for best flavor and texture.
If you don't have a trivet, create a platform using a few stainless steel balls or even crumpled foil to keep the shrimp above the water level.

Make ahead

You can prepare the marinade and coat the shrimp up to 12 hours ahead. Keep covered in the refrigerator. Do not cook the shrimp until you are ready to serve; after cooking, they are best served immediately but can be gently reheated in the microwave for 30–45 seconds if needed.

Storage & reheating

Cooked shrimp keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave (30–45 seconds for a portion) or in a covered skillet over low heat with a splash of water. Do not freeze cooked shrimp with the yogurt marinade; the texture will degrade upon thawing. The uncooked marinated shrimp can be frozen for up to 2 weeks in an airtight container, then thawed in the refrigerator overnight before cooking.

Substitutions

tandoori spice blend → 2 tbsp (12 g) garam masala mixed with 1 tbsp (7 g) paprika and ½ tsp (1 g) cayenne pepper. Creates a warm, slightly smoky flavor profile similar to tandoori, though less complex. Adjust paprika and cayenne to taste for heat level.
plain full-fat yogurt → Greek yogurt (use ¾ cup [180 ml] and thin with 3 tbsp [45 ml] water or milk). Greek yogurt is thicker, so dilute it slightly so the marinade coats the shrimp evenly.
fresh ginger, peeled → 1 tbsp (7 g) ground ginger. Use half the amount of ground ginger as fresh, since it is more concentrated. The flavor will be warmer but less bright.
fresh lemon juice → 3 tbsp (45 ml) fresh lime juice. Lime is slightly more acidic and will add a different brightness; the marinade flavor will shift subtly but remain authentic.