Tandoori-Spiced Grilled Shrimp With Mint-Cilantro Chutney Recipe

Name: Tandoori-Spiced Grilled Shrimp With Mint-Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp:; 1/2 tsp. coriander seeds; 1/2 tsp. fennel seeds; 1/2 tsp. cumin seeds; 1/2 c. plain fat-free yogurt; 1 tbsp brown sugar; 1 tbsp fresh lemon juice; 1/4 tsp. ground cardamom; 1/4 tsp. ground cinnamon; 1/4 tsp. ground cloves; 1/4 tsp. ground red pepper; 32 peeled and deveined large shrimp (approx. 1#); 1 large Vidalia cut into 16 pieces; 16 pieces green pepper; 16 cherry tomatoes; 1 tsp. olive oil; Cooking spray; Chutney:; 1/2 c. loosely packed fresh mint leaves; 1/2 c. loosely packed fresh cilantro leaves; 1/2 c. chopped onion; 2 tbsp fresh lemon juice; 1 tsp. ground cumin; 1/4 tsp. salt; 1 serrano chile, seeded and chopped; 1 garlic clove

Servings: persons

Shrimp:
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1/2 c. plain fat-free yogurt
1 tbsp brown sugar
1 tbsp fresh lemon juice
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground red pepper
32 peeled and deveined large shrimp (approx. 1#)
1 large Vidalia cut into 16 pieces
16 pieces green pepper
16 cherry tomatoes
1 tsp. olive oil
Cooking spray
Chutney:
1/2 c. loosely packed fresh mint leaves
1/2 c. loosely packed fresh cilantro leaves
1/2 c. chopped onion
2 tbsp fresh lemon juice
1 tsp. ground cumin
1/4 tsp. salt
1 serrano chile, seeded and chopped
1 garlic clove

1
["To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 min or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground.", "", "Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally.", "", "Prepare grill.", "", "Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat.", "", "Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8(10-in)skewers (hint - if you have enough double your skewers and ""ladder"" on the pieces so they don't turn around the skewer when cooking). Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done.", "", "To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers."]

1098

kcal

Calories

Fat

Carbs

204

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 26 ingredients. The key ingredients include: Shrimp:, 1/2 tsp. coriander seeds, 1/2 tsp. fennel seeds, 1/2 tsp. cumin seeds, and more.

Yes, Tandoori-Spiced Grilled Shrimp With Mint-Cilantro 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.

Tandoori-Spiced Grilled Shrimp With Mint-Cilantro Chutney

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