From The Galley: Tandoori Shrimp With Coconut Cilantro Chutney

Tandoori Shrimp with Coconut-Cilantro Chutney

INGREDIENTS

1/2 cup Greek yogurt
1 tablespoon garam masala
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1/2 teaspoon kosher salt
1 garlic clove, minced
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon coconut or vegetable oil
4 cups hot cooked rice
Coconut-Cilantro Chutney
Plain yogurt

PREPARATION

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.

COCONUT CILANTRO CHUTNEY INGREDIENTS:

2 cups fresh cilantro
1 cup unsweetened grated coconut
1 tablespoon coarsely chopped peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cumin
2 garlic cloves, coarsely chopped
2 tablespoons fresh lemon juice
3/4 cup water

PREPARATION:

Combine all ingredients in a blender; process until smooth, stopping occasionally to scrape down sides.

Coastal recipes to try at the beach house this Summer. Great coastal recipes for your beach house dining.

RECIPE CREDIT:

Tandoori Shrimp With Coconut Cilantro Chutney

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