Grilled Shrimp Skewers with Cilantro-Mint Chutney Recipe

Name: Grilled Shrimp Skewers with Cilantro-Mint Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red chile powder, such as ancho or New Mexican red; 2 tablespoons garam masala; 2 tablespoons canola oil; Juice of 2 lemons; Kosher salt and freshly ground black pepper; 1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry; 1 cup tightly packed fresh cilantro leaves; 1/2 cup tightly packed fresh mint leaves; 4 scallions, chopped; 1 Thai chile, finely minced; Zest of 1 lime; 1 to 2 tablespoons honey; 1 to 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour

Servings: persons

2 tablespoons red chile powder, such as ancho or New Mexican red
2 tablespoons garam masala
2 tablespoons canola oil
Juice of 2 lemons
Kosher salt and freshly ground black pepper
1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
4 scallions, chopped
1 Thai chile, finely minced
Zest of 1 lime
1 to 2 tablespoons honey
1 to 2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour

1
For the shrimp: Whisk together the chile powder, garam masala, canola oil, lemon juice in a medium bowl and season with salt and pepper.
2
Add the shrimp and toss to coat in the mixture.
3
Let marinate for 15 minutes.
4
Prepare a charcoal grill for direct grilling, high heat.
5
For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor.
6
Process to make a smooth paste.
7
Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
8
Thread 2 skewers through 3 shrimp so that the shrimp lay flat.
9
Sprinkle with salt and pepper.
10
Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
11
Remove the shrimp to a platter and serve with the cilantro-mint chutney.

489

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 15 ingredients. The key ingredients include: 2 tablespoons red chile powder, such as ancho or New Mexican red, 2 tablespoons garam masala, 2 tablespoons canola oil, Juice of 2 lemons, and more.

Yes, Grilled Shrimp Skewers with Cilantro-Mint 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.

Grilled Shrimp Skewers with Cilantro-Mint Chutney

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