Madras BBQ Shrimp

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper



This recipe may not be Australian, but it will definitely be time to put another shrimp on the barbie after your family has their first bite of these big shrimp that are packed with even bigger authentic Indian flavours.


  • 2 tbsp Patak's Madras Curry Paste
  • 32 extra large shrimp with tail
  • 1-2 tbsp yogurt
  • 1 tsp olive oil
  • Mixed salad leaves
  • 1-2 red onions, cut into rings
  • 8 radishes, sliced
  • 1/2 tsp lemon juice
  • Fresh cilantro for garnish (optional)


  1. Clean shrimp and place in a bowl. Add Patak's Madras Curry Paste and yogurt. Mix well and add olive oil. Set aside.
  2. Place shrimp on skewers after allowing to marinade for 20 minutes.
  3. Grill, turning occasionally for 5-10 minutes or until the shrimp are cooked and the tails begin to char.
  4. Serve 8 shrimp on top of a bed of mixed salad leaves topped with sliced onion, radishes, garnish with fresh cilantro, and drizzle with lemon juice.