ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tandoori Shrimp with Coconut-Cilantro Chutney

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Prep time 10 mins
Cook time 5 mins
Chill Time time 1 hr
Yield Makes 4 servings

Ingredients

  • 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
  • Coconut-Cilantro Chutney
  • Plain yogurt

How to Make It

  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.