Black Pepper Shrimp with Coriander-Coconut Chutney

Black Pepper Shrimp with Coriander-Coconut Chutney Recipe
We used a finger hot chile, which is hotter than jalapeño and similar to cayenne, for this recipe, but you can substitute a serrano or an Anaheim chile. Coconut adds texture and sweetness. For the freshest flavor, grind whole cumin and coriander seeds.


4 servings (serving size: 3 shrimp and about 1/4 cup chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 252
Caloriesfromfat 25 %
Fat 6.9 g
Satfat 1.9 g
Monofat 1.9 g
Polyfat 1.9 g
Protein 35.4 g
Carbohydrate 11 g
Fiber 1.4 g
Cholesterol 259 mg
Iron 4.7 mg
Sodium 614 mg
Calcium 109 mg


1 1/2 teaspoons ground coriander
2 teaspoons canola oil
1/4 teaspoon freshly ground black pepper
12 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
1/4 teaspoon salt
Cooking spray
2 tablespoons fresh lime juice
1 cup chopped onion
1/3 cup chopped fresh cilantro
3 tablespoons flaked sweetened coconut
2 tablespoons fresh lime juice
1 tablespoon mango chutney
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon minced fresh green chile
1/4 teaspoon salt
2 garlic cloves
Fresh cilantro sprigs (optional)


To prepare shrimp, combine first 3 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Remove shrimp from bag. Sprinkle shrimp with 1/4 teaspoon salt. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Drizzle 2 tablespoons juice over shrimp; keep warm.

To prepare chutney, combine onion and remaining ingredients except the cilantro sprigs in a food processor; process until smooth. Serve with shrimp. Garnish with cilantro sprigs, if desired.


Floyd Cardoz,

Tabla Restaurant and Bread Bar, New York, New York,

October 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note