By Nik Sharma
I love serving these shrimp with fresh crispy salad vegetables, so feel free to add whatever you can find or love! On a side note please make sure to use fresh shrimp and devein them.
Print
Grilled Shrimp with Cilantro Mint Chutney
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Grilled shrimp marinated in a vibrant cilantro-mint chutney. A quick, flavorful weeknight meal with bright Indian-inspired tastes.
Ingredients
- 2 cups (473 ml) packed cilantro leaves, fresh
- 1 cup (237 ml) packed mint leaves, fresh
- 4 thai green chilis
- 1 tablespoon ginger root, peeled and chopped
- 1/4 cup (59 ml) lemon juice, fresh (about 2 large lemons)
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup (118 ml) water
- 2 lbs (907 g) jumbo shrimp, peeled and deveined with tail on
- 2 tablespoons olive oil
- 1 large lemon, fresh
Instructions
- Pulse all ingredients from the cilantro to the water in a food processor to make a smooth chutney. Adjust seasoning with salt and pepper as needed. Store in an airtight container in the refrigerator for up to a week.
- Pat the shrimp dry with a clean towel.
- Add half of the cilantro mint chutney and the olive oil to the shrimp. Mix and refrigerate in a covered container for at least 30 minutes.
- Preheat a grill to medium-high heat (approximately 400°F/204°C).
- Skewer the shrimp and grill for 2-3 minutes per side, basting with leftover marinade as needed.
- Remove the skewers from the grill and immediately squeeze lemon juice over the hot shrimp.
- Serve the shrimp on skewers with the reserved chutney.
Notes
- For a smoother chutney, strain the mixture through a fine-mesh sieve after processing.
- If you don’t have skewers, grill the shrimp directly on the grill grates, ensuring they don’t stick.
- Leftover chutney can be used as a vibrant sauce for fish, chicken, or as a spread for sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 150g
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
Can I make the cilantro mint chutney ahead of time?
Yes, but it is best used within a day or two. The herbs will start to lose their bright green color and fresh flavor after that. Press plastic wrap directly onto the surface to slow oxidation. 
What keeps the chutney from turning brown?
A squeeze of fresh lime juice helps preserve the green color. Blend the herbs with just enough liquid to get things moving, and store it chilled with minimal air exposure.
How long should I grill the shrimp?
Large shrimp need about 2 to 3 minutes per side over medium high heat. They are done when they turn opaque and pink. Overcooking makes them tough, so pull them as soon as they curl.
