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Shrimp Tikka With Fresh Mango Chutney

sparkle sparkle

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“Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeno, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing. Gourmet Magazine, June 2008 edition.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth.
  2. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
  3. Make chutney while shrimp marinate:
  4. Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
  5. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
  6. Make kebabs:
  7. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
  8. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
  9. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
  10. Serve with chutney.
  11. •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
  12. •Marinade can be made 1 day ahead and chilled.
  13. •Chutney can be made 6 hours ahead and chilled.

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