Shrimp skewers with cilantro and mint chutney

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This simple and flawless recipe is another way to discover grilled seafood in a new way. The incredible contrast of colors, flavors, and textures makes this dish truly stand out. Even if you don't want to skewer the shrimp, leave the tails on so you have something to hold onto while eating. The cilantro and mint chutney perfectly complements the overall flavor profile of the dish, adding a splash of color.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shrimps

450 g large shrimp (21/24), shelled, peeled, tails on, pat dry
2 tablespoons chili powder
2 tbsp garam masala
2 tbsp. l. canola oil
Juice from 2 lemons
Special equipment: wooden skewers 15 cm long, soaked in cold water for at least 1 hour

Cilantro and Mint Chutney

1 cup cilantro leaves
1/2 cup mint leaves
4 green onions, chopped
1 bird's eye chili pepper, finely chopped
Zest of 1 lime
1 - 2 tablespoons of honey
1 - 2 tbsp. l. canola oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, chili seasoning, garam masala, lemon juice, green onions, mint, cilantro, chutney sauce, honey

Cooking the dish according to the recipe:

Shrimps: whisk in a medium bowl chili powder, canola oil, lemon juice, garam masala and season with salt and pepper. Add the shrimp and stir. Let marinate for 15 minutes.
Prepare a charcoal grill for direct high heat cooking.

ChutneyIn a food processor, combine the cilantro, mint, green onion, chili pepper, 1 tablespoon each of honey and canola oil, lime zest, salt, and pepper. Process until smooth. Taste. If desired, add honey or more oil to create a sauce that will coat the shrimp.
Using 2 skewers, pierce 3 shrimp so they can be turned on their sides. Season with salt and pepper. Grill until golden brown, lightly charred on both sides, and just cooked through (about 1.5 minutes per side).
Transfer the prawns to a platter and serve with the chutney.