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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Tandoori Shrimp with Coconut-Cilantro Chutney

Coastal Living APRIL 2010

  • Yield: Makes 4 servings
  • Cook time:5 Minutes
  • Prep time:10 Minutes
  • 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.

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Tandoori Shrimp with Coconut-Cilantro Chutney recipe

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