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 teaspoon coriander seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; 1/2 cup plain fat-free yogurt; 1 tablespoon brown sugar; 1 tablespoon fresh lemon juice; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground red pepper; 32 peeled and deveined large shrimp (about 1 pound); 1 large Vidalia or other sweet onion, cut into 16 wedges; 16 (1-inch) pieces green bell pepper; 16 cherry tomatoes; 1 teaspoon olive oil; Cooking spray; Chutney:; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh cilantro leaves; 1/2 cup chopped onion; 2 tablespoons fresh lemon juice; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1 serrano chile, seeded and chopped; 1 garlic clove

Servings: persons

Shrimp:
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 cup plain fat-free yogurt
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
32 peeled and deveined large shrimp (about 1 pound)
1 large Vidalia or other sweet onion, cut into 16 wedges
16 (1-inch) pieces green bell pepper
16 cherry tomatoes
1 teaspoon olive oil
Cooking spray
Chutney:
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup chopped onion
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon 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 minutes or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground.
2
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.
3
Prepare grill.
4
Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat.
5
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-inch) skewers. Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done.
6
To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

1108

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 teaspoon coriander seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon 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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