Shrimp Tikka with Fresh Mango Chutney

Shrimp Tikka with Fresh Mango Chutney
Shrimp Tikka with Fresh Mango Chutney
Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Indian Blender Marinate Diwali Dinner Lime Mango Mint Shrimp Spice Summer Grill Grill/Barbecue Jalapeño Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cumin
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped red onion
  • accompaniment: lime wedges
  • 1 large garlic clove, smashed
  • Carbohydrate 12 g(4%)
  • Cholesterol 191 mg(64%)
  • Fat 11 g(17%)
  • Fiber 2 g(7%)
  • Protein 22 g(43%)
  • Saturated Fat 1 g(6%)
  • Sodium 860 mg(36%)
  • Calories 234

PreparationMarinate shrimp: Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin. Make kebabs: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney. Cooks' notes:·Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. ·Marinade can be made 1 day ahead and chilled. ·Chutney can be made 6 hours ahead and chilled.

PreparationMarinate shrimp: Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin. Make kebabs: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney. Cooks' notes:·Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. ·Marinade can be made 1 day ahead and chilled. ·Chutney can be made 6 hours ahead and chilled.