Ingredients

• 1½ poundfresh or frozen shrimp (21-25 count), peeled and deveined
• ½ teaspoonDiamond Crystal kosher salt
• ½ cupfull-fat coconut milk or plain coconut yogurt
• 1 Tablespoontandoori spice mix or masala (no salt added)
• 1 Tablespoonfreshly squeezed lemon juice
• ¼ cupminced fresh cilantro
• limes, sliced into wedges

Directions

1. Thaw shrimp (run under water for 5 to 7 minutes
2. Peel and devein shrimp
3. In a large bowl, combine salt, coconut milk, tandoori spice mix, and lemon juice
4. Whisk to combine
5. Add shrimp and toss to coat
6. You can marinate shrimp for up to 30 min
7. Preheat oven to 400
8. Arrange shrimp on parchment-lined baking sheet
9. Roast in oven, on middle wrack, for 3 min
10. Flip shrimp
11. Roast another 3-5 min
12. Coat with cilantro
13. Serve with lime wedges