Gather all your ingredients and prepare your tools: a bowl, a sharp knife, a grill or skillet, tongs, and a brush.
Devein and pat dry the large shrimp, leaving the tails on for easy handling. Place them in a bowl and set aside.
In a mixing bowl, whisk together the yogurt, minced garlic, grated ginger, cumin, turmeric, smoked paprika, lemon juice, and oil until smooth. This creates a vibrant, aromatic marinade.
Pour the marinade over the shrimp and toss gently to coat each piece evenly. Cover and refrigerate for 15-20 minutes, allowing the flavors to meld and the shrimp to absorb the spice.
Preheat your grill or skillet over high heat until shimmering. If using a skillet, add a small splash of oil to prevent sticking.
Thread the shrimp onto skewers or place them directly on the hot surface, arranging in a single layer for even cooking. Cook for about 2-3 minutes per side, until they turn bright pink and develop slight charring.
Watch for the edges to blister and the shrimp to become opaque—these are signs they’re perfectly cooked and smoky in flavor.
Use tongs to remove the shrimp from the heat and let them rest for a couple of minutes; this helps keep them juicy.
Garnish with chopped cilantro or mint if desired, and serve hot with lime wedges for an extra zing.
Enjoy your quick, flavorful Shrimp Tikka with rice, naan, or a fresh salad for a complete meal.
