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Grilled Shrimp Skewers with Cilantro-Mint Chutney

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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2 tablespoons red chile powder, such as ancho or New Mexican red

2 tablespoons garam marsala

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

Cilantro-Mint Chutney:

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 marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
  2. Prepare a charcoal grill for direct grilling, high heat.
  3. 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. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
  4. Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
  5. Remove the shrimp to a platter and serve with the cilantro-mint chutney.
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