Grilled Shrimp Skewers with Cilantro-Mint Chutney

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe

Ingredients

Shrimp:

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

Directions

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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Grilled Shrimp

Shrimp Boil

Sauteed Shrimp

Shrimp Cocktail

Shrimp Creole

Shrimp Salad

Baked Shrimp Scampi

Cajun Shrimp and Rice