Tandoori Shrimp with Coconut-Cilantro Chutney

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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Prep Time
10 Mins
Cook Time
5 Mins
Chill Time
1 Hour
Yield
Makes 4 servings
Julia Rutland
April 2010
RECIPE BY Coastal Living

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

Step 1

Combine first 6 ingredients in a large bowl; stir well. Add shrimp, stirring to coat. Cover and chill 1 to 2 hours.

Step 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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