Black Pepper Shrimp with Coriander-Coconut Chutney

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.

Yield: 4 servings (serving size: 3 shrimp and about 1/4 cup chutney)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 25%
  • Fat: 6.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 35.4g
  • Carbohydrate: 11g
  • Fiber: 1.4g
  • Cholesterol: 259mg
  • Iron: 4.7mg
  • Sodium: 614mg
  • Calcium: 109mg

Ingredients

  • Shrimp:
  • 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
  • Chutney:
  • 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)

Preparation

  1. 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.
  2. Prepare grill to medium-high heat.
  3. 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.
  4. 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.
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