Shrimp Tikka with Mango Chutney

Adapted from Gourmet Magazine 2008 (developed by Melissa Jones)

Makes 6 servings
Hands On Time: 45 min Total Time: 1 hour

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 pounds 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

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.


*Garam Masala

Makes about 2/3 cup
Hands-on time: 6 minutes
Total preparation time: 8 minutes plus cooling time

2 tablespoons whole cumin seeds
2 tablespoons whole black peppercorns
1 1/2 tablespoons whole green cardamom pods
1 tablespoon whole coriander seeds
2 teaspoons whole cloves
2 teaspoons whole fennel seeds
1 (2 1/2-inch long) cinnamon stick
4 bay leaves
1 teaspoon ground ginger powder
1/2 teaspoon ground nutmeg

Combine the cumin, peppercorns, cardamom, coriander, cloves, fennel, cinnamon, and bay leaves in a large, dry skillet. Toast the spices over high heat, tossing or stirring the them occasionally, until they have browned lightly and are fragrant, 3 to 4 minutes. Transfer the garam masala to a bowl to cool.

When the garam masala has cooled, grind it into a fine powder in a spice grinder, clean coffee grinder, sturdy blender, or mortar and pestle. Transfer the ground masala to a bowl and whisk in the ginger and nutmeg.

Store the garam masala in an airtight container, away from heat, light, and moisture, for up to 6 months.


**A viewer reached out to me with a source for the nut/seed/spice toaster we used on the show (and that Claudia gave to me) – it is called a Kotobuki Stainless Sesame Seed Toaster and you can buy it on Amazon (for a mere $13.14) https://tinyurl.com/y9updh3q


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.

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3 Responses to Shrimp Tikka with Mango Chutney

  1. Iris Jackson says:

    I saw Sara’s Weeknight Meals aired on 01-16-2021 with Napa California book club. One of the dishes prepared was shrimp tikka with mango chutney. A small round pan with a screen attached top was used to roast cumin powder. I really liked the pan but unable to find for purchase. Could you assist me with where to purchase. The complete meal looked delicious.
    Thank you in advance for your assistance.

  2. Regenia says:

    Wanted a different meal idea. Tuned in to LPB today and Sara was visiting farm to table meal’s. Looked easy, love Seafood trying this Sunday afternoon.

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