Shrimp Tikka with Fresh Mango Chutney
Grilled prawns, unripe mango and jalapeno, warmed with clove and garam masala, a South Asian chutney.
1 hr 45 min · Serves 6 · Medium
Ingredients
Shrimp
Chutney
Method
Start cooking mode- Prep 45 min · Cook 60 min · 105 min total
- medium
- 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:. Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
- 4
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
- 5
Make kebabs:. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
- 6
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.
- 7
Serve with chutney. •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
- 8
•Marinade can be made 1 day ahead and chilled. •Chutney can be made 6 hours ahead and chilled.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
