Recipe

Black Pepper Shrimp With Coriander-coconut Chutney Recipe


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Ingredients
  • 3 tbsps flaked sweetened coconut
  • 2 tsps canola oil
  •  Shrimp:
  • 1 tsp ground cumin
  • 1 tbsp mango chutney
  •  Chutney:
  • 1/4 tsp salt
  • 2 garlic cloves
  • 12 jumbo shrimp, peeled & deveined (about 1 1/2 lbs)
  •  Cooking spray
  • 1/4 tsp salt
  • 1/3 c sliced fresh cilantro
  • 1 tsp sugar
  •  Fresh cilantro sprigs (optional)
  • 1 1/2 tsps ground coriander
  • 2 tbsps fresh lime juice
  • 2 tbsps fresh lime juice
  • 1 c sliced onion
  • 1 tsp minced fresh green chile
  • 1/4 tsp freshly ground black pepper

Directions
  • Step #1 To prepare shrimp, mix first 3 ingredients In a large-ish zip-top plastic bag.
  • Step #2 Add shrimp to bag; seal.
  • Step #3 Marinate in refrigerator for 2 hrs, turning bag every once in awhile.
  • Step #4 Prepare grill to medium-high heat.
  • Step #5 Remove shrimp from bag.
  • Step #6 Sprinkle top shrimp with 1/4 tsp salt.
  • Step #7 Place shrimp on grill rack coated with cooking spray; grill 3 mins on each side or until shrimp are done.
  • Step #8 Drizzle 2 tbsps juice over shrimp; keep warm.
  • Step #9 To prepare chutney, mix onion & remaining ingredients except the cilantro sprigs in a food processor/blender; process until smooth.
  • Step #10 Serve with shrimp.
  • Step #11 Garnish with cilantro sprigs, if desired.
  • Enjoy the Black Pepper Shrimp with Coriander-Coconut Chutney recipe

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