Black Pepper Shrimp with Coriander-Coconut Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We used a finger hot chile, which is hotter than jalapeño and similar to cayenne, for this recipe, but you can substitute a serrano or an Anaheim chile. Coconut adds texture and sweetness. For the freshest flavor, grind whole cumin and coriander seeds. Ingredients:
1 1/2 teaspoons ground coriander |
2 teaspoons canola oil |
1/4 teaspoon freshly ground black pepper |
12 jumbo shrimp, peeled and deveined (about 1 1/2 pounds) |
1/4 teaspoon salt |
cooking spray |
2 tablespoons fresh lime juice |
1 cup chopped onion |
1/3 cup chopped fresh cilantro |
3 tablespoons flaked sweetened coconut |
2 tablespoons fresh lime juice |
1 tablespoon mango chutney |
1 teaspoon sugar |
1 teaspoon ground cumin |
1 teaspoon minced fresh green chile |
1/4 teaspoon salt |
2 garlic cloves |
fresh cilantro sprigs (optional) |
Directions:
1. To prepare shrimp, combine first 3 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.
2. Prepare grill to medium-high heat.
3. Remove shrimp from bag. Sprinkle shrimp with 1/4 teaspoon salt. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Drizzle 2 tablespoons juice over shrimp; keep warm.
4. To prepare chutney, combine onion and remaining ingredients except the cilantro sprigs in a food processor; process until smooth. Serve with shrimp. Garnish with cilantro sprigs, if desired.
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