Tandoori Shrimp with Coconut-Cilantro Chutney

Coastal Living
Tandoori Shrimp with Coconut-Cilantro Chutney Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Makes 4 servings


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1/2 cup Greek yogurt
1 tablespoon garam masala
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1/2 teaspoon kosher salt
1 garlic clove, minced
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon coconut or vegetable oil
4 cups hot cooked rice
Plain yogurt


Prep: 10 Minutes
Cook: 5 Minutes
Chill Time: 1 Hours

1. Combine first 6 ingredients in a large bowl; stir well. Add shrimp, stirring to coat. Cover and chill 1 to 2 hours.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 4 minutes or until golden brown. Serve with rice, Coconut-Cilantro Chutney, and yogurt.

Created date

March 2010