Shrimp/Prawn Tikka

shrimp prawn tikka 1 - noorsrecipes

Are you planning a barbecue party? Try this succulent, spicy, and delicious shrimp/prawn tikkas πŸ™‚
Impossible to resist and super indulgent, they will melt in your mouth.


  • Shrimp/ prawns – 35-40 pieces
  • Bell pepper (green red yellow) – 1 each small size
  • Onions – 1 small
  • Skewers – 7-8
  • Oil


  • Ginger-garlic paste – 1 tsp
  • Red Chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp
  • Hung curd – 2 tbsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil – 2 tbsp


  • Wash the shrimp thoroughly with water. Transfer it to a colander to drain all the water out.
  • You can use bell peppers and onions and cut into cubes. This is totally your choice. I haven’t used any today πŸ™‚
  • Mix all the ingredients of the marinade in a bowl and make a smooth paste.
  • Apply the marinade on the shrimp and (veggies if any)
  • Arrange the shrimp on a skewer (along with bell peppers and onions). Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting Burnt.
  • Preheat the grill at 450-degree Fahrenheit.
  • Brush oil on the shrimp and on the grilling plate to prevent the shrimp from sticking to it. You can also use a pan instead of a grill.
  • Grill the shrimp for 5 minutes on each side. Make sure the grill is really hot. This also prevents the shrimp from sticking to the grill.
  • Serve hot with mint chutney. Serve it as a starter at lunch or dinner or make shrimp/prawn tikka at a barbecue party.

Garlic Button Mushrooms

garlic button mushrooms- noorsrecipes

β€’ Button Mushrooms – 500 grams
β€’ Finely chopped Onions – Β½ Cup
β€’ Finely chopped Garlic – 9-1- large cloves
β€’ Olive Oil – 3-4 tbsp
β€’ Extra Virgin Chili Pepper Olive Oil – 1-2 tbsp (optional)
β€’ Fresh Thyme – 1 tbsp
β€’ Finely chopped Parsley – few springs
β€’ Black Pepper Powder – 1 tsp
β€’ Salt as required
β€’ Wash the mushrooms thoroughly, strain the water and immediately pat dry. This helps the mushroom from blackening. I like to remove the stems completely. You can just trim them.
β€’ Heat 3-4 tbsp of olive oil in a pan.
β€’ Add finely chopped onions and saute for a minute.
β€’ Add the finely chopped garlic and saute for another minute.
β€’ Now add the mushrooms and fry well until they are lightly roasted.
β€’ Once they are lightly roasted, add salt and black pepper powder.
β€’ Continue to cook them until they are done on low flame for about 10 minutes uncovered.
β€’ About 5 minutes into cooking, add the fresh thyme and finely chopped parsley. You can add more and any herbs you like.
β€’ Lastly, add in extra virgin chili pepper olive oil depending on your spice level and mix.
β€’ Serve hot with some Alfredo pasta and a piece of chicken or with some rice and fish or any other combinations you may like.