This was fantastic, my DH loved it! I made it just as the recipe said but found I had to keep pouring off liquid from the shrimp mixture as I was cooking it so that I could get a nice brown color like the picture. Flavorful and the chutney tasted great - had lots leftover. though. Could probably cut it in half.
Tandoori Shrimp with Coconut-Cilantro Chutney
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield: Makes 4 servings
Recipe from
More From Coastal Living
Recipe Time
Cook Time:
Prep Time:
Chill Time:
1 Hour
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
Preparation
- 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.
Tandoori Shrimp with Coconut-Cilantro Chutney Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Indian
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Marinate
- PUBLICATION: Coastal Living
More Recipes for Main Dishes
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Curried Coconut Soup
Southern Living -
Grilled Watermelon and Shrimp
Coastal Living
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