Description
Grilled shrimp marinated in a vibrant cilantro-mint chutney. A quick, flavorful weeknight meal with bright Indian-inspired tastes.
Ingredients
Units
Scale
- 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