Now Reading
Grilled Shrimp with Cilantro Mint Chutney

Grilled Shrimp with Cilantro Mint Chutney

This is a great fresh “herby” grilled shrimp recipe with tons of classic Indian flavors.
By Nik Sharma

Grilled Shrimp with Cilantro Mint Chutney

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Shrimp with Cilantro Mint Chutney

Grilled Shrimp with Cilantro Mint Chutney


  • Author: Nik Sharma
  • Total Time: 45 mins
  • Yield: 6 1x

Description

This is a great fresh “herby” grilled shrimp recipe with tons of classic Indian flavors.


Ingredients

Scale

Chutney

  • 2 cups packed cilantro leaves, fresh
  • 1 cup packed mint leaves, fresh
  • 4 thai green chilis
  • 1 tablespoon ginger root, peeled and chopped
  • 1/4 cup lemon juice, fresh (about 2 large lemons)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup water

Shrimp

  • 2 lbs jumbo shrimp, peeled and deveined with tail on
  • 2 tablespoons olive oil
  • 1 large lemon, fresh

Instructions

Chutney

  1. In a food processor, pulse all the ingredients from the cilantro to the water to make a smooth chutney. Adjust the taste with additional salt and pepper if desired. Store the chutney in an airtight container in the refrigerator for up to a week.

Shrimp

  1. Pat the shrimp dry with a clean towel and add half of the cilantro mint chutney along with the olive oil. Mix and refrigerate in a covered container for at least 30 mins.
  2. Preheat a grill. Skewer the shrimp and grill them on the hot grill for 2-3 minutes on each side. Baste as needed with the leftover marinade from the chutney. The shells at the tail end and the meat will turn a hot pink color when they are done cooking. Remove the skewers and immediately squeeze a little lemon juice from the lemon over the hot shrimp. Serve them on the skewers with the reserved chutney.

Notes

I like to serve these shrimp straight off the grill on a bed of fresh crisp veggies such as radishes, sweet bell peppers and grape tomatoes. Cucumbers, carrots and lettuce are a great addition too.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Main
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top