From The Galley: Tandoori Shrimp With Coconut Cilantro Chutney

Tandoori Shrimp with Coconut-Cilantro Chutney


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


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.


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


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.


Tandoori Shrimp With Coconut Cilantro Chutney


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