Black Pepper Shrimp With Coriander-Coconut Chutney Recipe

Name: Black Pepper Shrimp With Coriander-Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp:; 1 1/2 teaspoons ground coriander; 2 teaspoons canola oil; 1/4 teaspoon freshly ground black pepper; 12 jumbo shrimp, peeled and deveined (about 1 1/2 pounds); 1/4 teaspoon salt; Cooking spray; 2 tablespoons fresh lime juice; Chutney:; 1 cup chopped onion; 1/3 cup chopped fresh cilantro; 3 tablespoons flaked sweetened coconut; 2 tablespoons fresh lime juice; 1 tablespoon mango chutney; 1 teaspoon sugar; 1 teaspoon ground cumin; 1 teaspoon minced fresh green chile; 1/4 teaspoon salt; 2 garlic cloves; Fresh cilantro sprigs (optional)

Servings: persons

Shrimp:
1 1/2 teaspoons ground coriander
2 teaspoons canola oil
1/4 teaspoon freshly ground black pepper
12 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
1/4 teaspoon salt
Cooking spray
2 tablespoons fresh lime juice
Chutney:
1 cup chopped onion
1/3 cup chopped fresh cilantro
3 tablespoons flaked sweetened coconut
2 tablespoons fresh lime juice
1 tablespoon mango chutney
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon minced fresh green chile
1/4 teaspoon salt
2 garlic cloves
Fresh cilantro sprigs (optional)

1
To prepare shrimp, combine first 3 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.
2
Prepare grill to medium-high heat.
3
Remove shrimp from bag. Sprinkle shrimp with 1/4 teaspoon salt. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Drizzle 2 tablespoons juice over shrimp; keep warm.
4
To prepare chutney, combine onion and remaining ingredients except the cilantro sprigs in a food processor; process until smooth. Serve with shrimp. Garnish with cilantro sprigs, if desired.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Shrimp:, 1 1/2 teaspoons ground coriander, 2 teaspoons canola oil, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Black Pepper Shrimp With Coriander-Coconut Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Pepper Shrimp With Coriander-Coconut Chutney

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