Tandoori Shrimp with Coconut-Cilantro Chutney

Tandoori Shrimp with Coconut-Cilantro Chutney
Photo by Becky Luigart-Stayner

Ingredients

  • 1 garlic clove, minced
  • Coconut-Cilantro Chutney
  • 1 ½ pounds peeled and deveined large shrimp
  • ½ cup Greek yogurt
  • ½ teaspoon kosher salt
  • 1 tablespoon garam masala
  • 1 tablespoon coconut or vegetable oil
  • + 4 more ingredients
    • 1 teaspoon grated peeled fresh ginger
    • 1 tablespoon fresh lime juice
    • 4 cups hot cooked rice
    • Plain yogurt

1. Combine first 6 ingredients in a large bowl; stir well. Add shrimp, stirring to coat. Cover and chill 1 to 2 hours. 2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 4 minutes or until golden brown. Serve with rice, Coconut-Cilantro Chutney, and yogurt.

View full recipe at My Recipes

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