Best Tandoori Spiced Grilled Shrimp With Mint Cilantro Chutney Recipes

Grilled Shrimp Skewers with Cilantro-Mint Chutney image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons red chile powder, such as ancho or New Mexican red
2 tablespoons garam marsala
2 tablespoons canola oil
Juice of 2 lemons
Kosher salt and freshly ground black pepper
1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
4 scallions, chopped
1 Thai chile, finely minced
Zest of 1 lime
1 to 2 tablespoons honey
1 to 2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
Prepare a charcoal grill for direct grilling, high heat.
For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
Remove the shrimp to a platter and serve with the cilantro-mint chutney.

Tandoori-Style Grilled Meat or Shrimp image

Provided by Victoria Granof

Yield Makes 6 servings

Number Of Ingredients 9

1 cup plain yogurt
1 bunch cilantro, stems removed
6 garlic cloves, peeled
1 3-inch piece fresh ginger, peeled and cut into chunks
1/2 medium onion, peeled and cut into chunks
3 tablespoons garam masala
Juice of 3 large limes
Salt and pepper to taste
2 pounds lamb chops, chicken breasts (cut into 1-inch pieces), or shrimp (peeled and deveined)

Steps:

1 In a blender, puree the first 8 ingredients until they form a paste.
2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.

Tandoori Grilled Shrimp image

Provided by SnowHat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 cloves garlic, sliced
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt (optional)
1/4-1/2 teaspoon crushed dried red pepper flakes
8 ounces nonfat plain yogurt
1 lb large shrimp, peeled and deveined
vegetable oil cooking spray

Steps:

In a food processor fitted with a metal blade, or a blender, combine the garlic, turmeric, salt, red pepper flakes, and yogurt.
Blend well and place in a glass bowl until ready to use.
One hour before grilling, place the shrimp into the yogurt marinade.
Soak wooden skewers in warm water to prevent burning.
Place the shrimp on the skewers.
Grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute.
Carefully turn and grill until shrimp are cooked through, another 2 to 3 minutes.
Place shrimp on platter and serve immediately.

Nutrition Facts : Calories 155, Fat 2.1, SaturatedFat 0.4, Cholesterol 173.9, Sodium 212.2, Carbohydrate 6, Fiber 0.1, Sugar 4.4, Protein 26.4