Grilled Shrimp Skewers with Cilantro-Mint Chutney

This easy and flavorful recipe for Grilled Shrimp Skewers with Cilantro-Mint Chutney is a perfect quick meal for any occasion. With a zesty marinade and fresh chutney, it’s a simple yet impressive dish. Ideal for grilling enthusiasts, it’s a healthy and delicious choice with vibrant, bold flavors that are sure to delight!

Ingredients Needed:

For the Shrimp:

• 30g red chile powder
• 30g garam marsala
• 30ml canola oil
• Juice of 2 lemons
• Kosher salt and freshly ground black pepper, to taste
• 450g large shrimp, deveined, tails on, and patted dry

For the Cilantro-Mint Chutney:

• 25g tightly packed fresh cilantro leaves
• 12g tightly packed fresh mint leaves
• 60g scallions, chopped
• 1 Thai chile, finely minced
• Zest of 1 lime
• 15-30ml honey
• 15-30ml canola oil
• Kosher salt and freshly ground black pepper, to taste

How To Make Grilled Shrimp Skewers with Cilantro-Mint Chutney?

1. Make the Marinade: Mix red chile powder, garam masala, canola oil, lemon juice, salt, and pepper in a bowl. Add shrimp and toss to coat. Let it sit for 15 minutes.
2. Make the Chutney: In a food processor, blend cilantro, mint, scallions, Thai chile, lime zest, honey, canola oil, salt, and pepper until smooth. Taste and adjust with more honey or oil if needed.
3. Prepare the Shrimp: Thread 3 shrimp onto 2 skewers. Sprinkle with salt and pepper.
4. Grill the Shrimp: Grill shrimp for 1.5 minutes per side, until golden and cooked through.
5. Serve: Serve shrimp with chutney on the side.

Recipe Tips:

• Pat the Shrimp Dry: Before marinating, make sure to pat the shrimp dry with a paper towel. This helps the marinade stick better and prevents excess moisture when grilling.
• Marinate for at Least 15 Minutes: Let the shrimp marinate for at least 15 minutes to ensure the flavors soak in and the shrimp become tender.
• Don’t Overcrowd the Skewers: Thread 3 shrimp per skewer to allow even grilling. Overcrowding can lead to uneven cooking.
• Grill on High Heat: Ensure your grill is hot before cooking. High heat helps achieve that perfect char and golden color on the shrimp.
• Adjust Chutney Consistency: If the chutney is too thick, add a bit more oil or honey to get the desired sauce-like texture that clings to the shrimp.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the shrimp to cool to room temperature before storing them in an airtight container in the fridge for up to 2 days.
• Reheat: Heat a pan on low. Add the shrimp and cook for 1-2 minutes, flipping occasionally until heated through.

Nutrition Facts:

• Calories: 273 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 143 mg
• Sodium: 682 mg
• Potassium: 173 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Sugars: 1 g
• Protein: 24 g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Shrimp Skewers Recipe
• Bobby Flay Grilled Shrimp​
• Bobby Flay Cilantro Mint Sauce​
• Bobby Flay Shrimp Tacos

Grilled Shrimp Skewers with Cilantro-Mint Chutney

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: G Grilled Shrimp Skewers with Cilantro-Mint Chutney

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:273 kcal Best Season:Suitable throughout the year

Description

This easy and flavorful recipe for Grilled Shrimp Skewers with Cilantro-Mint Chutney is a perfect quick meal for any occasion. With a zesty marinade and fresh chutney, it’s a simple yet impressive dish. Ideal for grilling enthusiasts, it’s a healthy and delicious choice with vibrant, bold flavors that are sure to delight!

Ingredients

For the Shrimp:

• 30g red chile powder
• 30g garam marsala
• 30ml canola oil
• Juice of 2 lemons
• Kosher salt and freshly ground black pepper, to taste
• 450g large shrimp, deveined, tails on, and patted dry

For the Cilantro-Mint Chutney:

• 25g tightly packed fresh cilantro leaves
• 12g tightly packed fresh mint leaves
• 60g scallions, chopped
• 1 Thai chile, finely minced
• Zest of 1 lime
• 15-30ml honey
• 15-30ml canola oil
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Make the Marinade: Mix red chile powder, garam masala, canola oil, lemon juice, salt, and pepper in a bowl. Add shrimp and toss to coat. Let it sit for 15 minutes.
2. Make the Chutney: In a food processor, blend cilantro, mint, scallions, Thai chile, lime zest, honey, canola oil, salt, and pepper until smooth. Taste and adjust with more honey or oil if needed.
3. Prepare the Shrimp: Thread 3 shrimp onto 2 skewers. Sprinkle with salt and pepper.
4. Grill the Shrimp: Grill shrimp for 1.5 minutes per side, until golden and cooked through.
5. Serve: Serve shrimp with chutney on the side.

Notes

• Pat the Shrimp Dry: Before marinating, make sure to pat the shrimp dry with a paper towel. This helps the marinade stick better and prevents excess moisture when grilling.
• Marinate for at Least 15 Minutes: Let the shrimp marinate for at least 15 minutes to ensure the flavors soak in and the shrimp become tender.
• Don’t Overcrowd the Skewers: Thread 3 shrimp per skewer to allow even grilling. Overcrowding can lead to uneven cooking.
• Grill on High Heat: Ensure your grill is hot before cooking. High heat helps achieve that perfect char and golden color on the shrimp.
• Adjust Chutney Consistency: If the chutney is too thick, add a bit more oil or honey to get the desired sauce-like texture that clings to the shrimp.

Keywords:Grilled Shrimp Skewers with Cilantro-Mint Chutney