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2000s Recipes + Menus

Shrimp Tikka with Fresh Mango Chutney

Serves6
  • Active time:45 min
  • Start to finish:1 hr
June 2008
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—jalapeño, 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.

Learn the story behind this dish in our column, The Recipe.

For shrimp

  • 1/4 cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
  • 1 (1-inch) piece peeled ginger, chopped
  • 1 large garlic clove, smashed
  • 2 teaspoons ground garam masala (Indian spice blend)*
  • 3/4 teaspoon turmeric
  • 1/8 teaspoon grated nutmeg
  • 2 lb large shrimp in shell, peeled, leaving tail fan attached

For chutney

  • 1 teaspoon ground cumin
  • 1 (3/4-lb) 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); see “Grilling Procedure.”
  • 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.
Cooks’ notes:
  • 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.
  • * Ground garam masala is available at specialty food shops, some supermarkets, and kalustyans.com

Recipe by Melissa Roberts

Photograph by Romulo Yanes

Keywords
street food,
shrimp,
kebab,
indian,
melissa roberts