Best Shrimp Tikka With Fresh Mango Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP TIKKA WITH FRESH MANGO CHUTNEY



Shrimp Tikka With Fresh Mango Chutney image

Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor-jalapeno, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing. Gourmet Magazine, June 2008 edition.

Provided by Manami

Categories     Mango

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 inch piece fresh jalapeno, chopped (about 2 tsp)
1 inch piece peeled gingerroot, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoon turmeric
1/8 teaspoon grated nutmeg
2 lbs large shrimp, in shell peeled, leaving tail fan attached
1 teaspoon ground cumin
3/4 lb unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 -2 teaspoon minced fresh jalapeno, with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro

Steps:

  • Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth.
  • Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
  • Make chutney while shrimp marinate:
  • Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
  • Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
  • Make kebabs:.
  • Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
  • Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
  • Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
  • Serve with chutney.
  • •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
  • •Marinade can be made 1 day ahead and chilled.
  • •Chutney can be made 6 hours ahead and chilled.

Nutrition Facts : Calories 294.1, Fat 12.1, SaturatedFat 1.8, Cholesterol 230.4, Sodium 228.3, Carbohydrate 14.9, Fiber 1.7, Sugar 9.5, Protein 31.6

SHRIMP TIKKA WITH FRESH MANGO CHUTNEY



Shrimp Tikka with Fresh Mango Chutney image

Provided by Melissa Roberts

Categories     Blender     Marinate     Diwali     Dinner     Lime     Mango     Mint     Shrimp     Spice     Summer     Grill     Grill/Barbecue     Jalapeño     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 21

For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges

Steps:

  • Marinate shrimp:
  • Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
  • Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
  • Make kebabs:
  • Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
  • Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
  • Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

SHRIMP TIKKA MASALA



Shrimp Tikka Masala image

One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts. Both variations pair well with a bright and juicy mango chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
1 tablespoon finely grated garlic
2 teaspoons tomato paste
2 teaspoons garam masala
1/2 teaspoon chili powder
1 cup water
20 large shrimp (about 1 pound), peeled (tails intact) and deveined
1/4 cup plain yogurt
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
  • Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

Related Topics