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.

Floyd Cardoz
Recipe by Cooking Light October 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Tabla Restaurant and Bread Bar, New York, New York

Nutrition Facts

252 calories; calories from fat 25%; fat 6.9g; saturated fat 1.9g; mono fat 1.9g; poly fat 1.9g; protein 35.4g; carbohydrates 11g; fiber 1.4g; cholesterol 259mg; iron 4.7mg; sodium 614mg; calcium 109mg.
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