Goodfood Travels: India's Spicy Tandoori Shrimp Bake
with Garlic Naan & Mint Raita
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: India, where hot tandoor ovens turn out sizzling dishes. There’s a quiet fire to this spicy sheet pan, with mint-and-lime raita on the side.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Baby bok choy
- 15ml Minced garlic
- 14g Mint
- 1 Lime
- 10ml Tandoori paste
- 60g Tzatziki or raita
- 2 Naan
Contains: Milk • Shrimp • Wheat
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
21 g
Saturated Fat
7 g
Sodium
2060 mg
Total Carb
63 g
Sugars
6 g
Protein
33 g
Fibre
4 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Place 1 tbsp butter (double for 4 portions) in a small bowl to soften.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Quarter the lime.
- Pick the mint leaves off the stems; finely chop the leaves.
Roast the traybake
- In a large bowl, combine the shrimp, bok choy, tandoori paste, ½ the garlic, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 7 to 9 min., until the shrimp* are opaque and cooked through and the vegetables are tender.
Make the garlic naan
- Meanwhile, to the bowl of softened butter, add the remaining garlic and S&P; stir well.
- Brush the naan with the garlic butter.
- Toast directly on an oven rack, 2 to 3 min., until warmed through.
- Transfer to a cutting board and cut into wedges.
Make the mint raita
- In a second small bowl, combine the raita, ½ the mint, the juice of ½ the lime wedges and S&P.
Plate your dish
- Divide the mint raita between your plates and spread out in a circular motion.
- Top with the traybake.
- Garnish with the remaining mint and lime wedges.
- Serve the garlic naan on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
