Grilled Mango Curry Shrimp with a Creamy Yogurt Sauce
Recipe: #16088
November 24, 2014
Categories: Sauce, Shrimp, Mango, Indian, 5-Minute Prep, Grilling (Outdoor), Heart Healthy, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Canned Fruit, Herbs, more
"Really easy and quick cooking. I like to grill the shrimp - a grill pan really works best; but, a saute pan would also work well, especially a heavy cast iron pan. I used Major Grey's Mango Chutney for this; but, there are many good brands available. And, make sure to use fresh herbs for this dish. Prep time does include time for the shrimp to marinate. This serves 4, depending on what else you serve with the shrimp."
Original is 4 servings
Ingredients
- SHRIMP & MARINADE
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- HERBED CHUTNEY DIPPING SAUCE
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- Garnish
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Nutritional
- Serving Size: 1 (412.2 g)
- Calories 210.4
- Total Fat - 2.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 215.3 mg
- Sodium - 1008.3 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 1.1 g
- Sugars - 7.4 g
- Protein - 25.3 g
- Calcium - 164.8 mg
- Iron - 1.1 mg
- Vitamin C - 62.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Shrimp and Marinade ... Add the chutney, lime juice, ginger, fresh herbs, and curry powder to a bowl (non-reactive - glass); and, mix to combine. You can also use a ziploc bag. Add the shrimp, and toss; making sure all the shrimp are well coated. Cover with plastic wrap, or close the ziploc bag; and refrigerate for 15-30 minutes; then, let the shrimp set on the counter 15 minutes, to take the chill off. I don't like to marinate the shrimp more than 30-45 minutes in total.
Step 2
Skewers ... If using wood skewers; soak the skewers for 15 minutes in water, so they don't burn. Skewer your shrimp, making sure not to push them too close together.
Step 3
Sauce ... As the shrimp marinates, prepare the sauce. Same flavors as the marinade. Add the chutney, yogurt, herbs, and a pinch of salt and pepper to taste; and, mix to combine. Cover and refrigerate until ready to use. Note: If your brand of chutney is fairly 'chunky,' I prefer to make it a small dice.
Step 4
Shrimp and Grill ... After the shrimp have marinated, season with salt and pepper on both sides. Then, grill. They don't take long; so, if you are serving with rice or couscous - make sure to prepare that in advance. Season the grill, grill pan, or saute pan with oil before grilling. Grill on a smoking hot grill/pan; on each side for 3-4 minutes, if that. When, the shrimp begin to curl and turn pink; they are done.
Step 5
Finish and Serve ... Simply serve over a bed of rice or couscous. And, don't forget your dipping sauce. On the side, you can add your favorite vegetable. Skewers of grape tomatoes are delicious with this. Make sure to garnish with a lime wedge to squeeze over the top. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose extra large shrimp for this recipe, as they will take longer to cook and need more time to marinate.
- When selecting the mango chutney, look for a brand that is not too chunky, as this will affect the texture of the sauce.
- Substituting coconut milk for the Greek yogurt in the dipping sauce will add a creamy, rich flavor to the dish. The coconut milk will also add a slight sweetness, which will balance out the tartness of the mango chutney.
- Substituting fresh mango for the mango chutney in the marinade and sauce will add a subtle sweetness and a fresh, tropical flavor to the dish. The fresh mango will also add a crisp texture to the marinade and sauce, which will be a nice contrast to the grilled shrimp.
Mango Curry Shrimp with Coconut Rice Prepare the shrimp as directed above. For the coconut rice, cook 1 cup of long grain white rice with 1 cup of coconut milk, 1/4 teaspoon of salt, and 1 tablespoon of butter. Serve the shrimp over a bed of coconut rice and garnish with fresh cilantro and a lime wedge.
Coconut Rice: Coconut rice is a delicious and creamy accompaniment to the Grilled Mango Curry Shrimp. It is easy to make and adds a subtle sweetness to the dish. The creamy texture of the coconut rice pairs perfectly with the grilled shrimp and yogurt sauce for a flavorful and balanced meal.
Grilled Pineapple Salsa: Grilled pineapple salsa is a great accompaniment to the Grilled Mango Curry Shrimp. The sweetness of the pineapple complements the spiciness of the shrimp and yogurt sauce, and the charred flavor of the pineapple adds a smoky depth to the dish. The salsa is also easy to make and adds a vibrant and colorful element to the plate.
FAQ
Q: How long should I marinate the shrimp for?
A: For best results, marinate the shrimp for 15-30 minutes, and let them set on the counter for an additional 15 minutes to take the chill off. Do not marinate the shrimp for more than 30-45 minutes in total.
Q: What is the best way to cook shrimp?
A: The best way to cook shrimp is to sauté or grill them. To sauté, heat a pan over medium-high heat and add oil or butter. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. To grill, preheat the grill to medium-high heat and add the shrimp to the grill. Cook for 2-3 minutes per side until they turn pink and opaque.
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Fun facts:
The mango chutney used in this recipe is a popular condiment in Indian cuisine. It was created by an Englishman, John Montague, who was the 4th Earl of Sandwich in the 1700s.
The Major Grey's Mango Chutney used in this recipe is named after Major Grey, a British officer who served in India in the 1800s. He brought back the recipe to England, where it became a popular condiment.