Recipe courtesy of Bal Arneson

Seared Prawns with Lime with Mint and Cilantro Chutney

  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 8 skewers
Save Recipe


8 large prawns, peeled and deveined

2 tablespoons grapeseed oil

1 tablespoon grated fresh garlic

1 teaspoon fenugreek leaves

1 teaspoon Spanish paprika

1 teaspoon cumin seeds

1/4 teaspoon cardamom seeds

1 tablespoon fresh lime juice

Mint and Cilantro Chutney, recipe follows

Mint and Cilantro Chutney

2 cups washed mint leaves

1 small chile pepper

1/4 cup chopped red onion

1/4 cup chopped fresh cilantro leaves

1 tablespoon garam masala

1 teaspoon salt

1/2 cup water

2 tablespoons tamarind water*


Special equipment:
8 metal or wooden skewers that have been soaked in water
  1. Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
  2. Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden. 
  3. Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.

Mint and Cilantro Chutney

  1. Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.

Cook’s Note

*Can be found at specialty Asian and Indian markets.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chili Prawns

Prawn Cake

Grilled Prawns

Havana Prawns

Togarashi Prawns

Tandoori Prawns

Broiled Prawns

Pan-Roasted Prawns