Best Shrimp Tikka With Fresh Mango Chutney Recipes

Shrimp Tikka With Fresh Mango Chutney image

Provided by Manami

Categories Mango

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 inch piece fresh jalapeno, chopped (about 2 tsp)
1 inch piece peeled gingerroot, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoon turmeric
1/8 teaspoon grated nutmeg
2 lbs large shrimp, in shell peeled, leaving tail fan attached
1 teaspoon ground cumin
3/4 lb unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 -2 teaspoon minced fresh jalapeno, with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro

Steps:

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

Nutrition Facts : Calories 294.1, Fat 12.1, SaturatedFat 1.8, Cholesterol 230.4, Sodium 228.3, Carbohydrate 14.9, Fiber 1.7, Sugar 9.5, Protein 31.6

Shrimp Tikka with Fresh Mango Chutney image

Provided by Melissa Roberts

Yield Makes 6 servings

Number Of Ingredients 21

For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges

Steps:

Marinate shrimp:
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

Shrimp Tikka Masala image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
1 tablespoon finely grated garlic
2 teaspoons tomato paste
2 teaspoons garam masala
1/2 teaspoon chili powder
1 cup water
20 large shrimp (about 1 pound), peeled (tails intact) and deveined
1/4 cup plain yogurt
Coarse salt and freshly ground pepper

Steps:

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.