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Indian spiced Shrimp w. Mint & Cilantro Dipper
Ingredients
Shrimp:
- 2 tablespoons red chile powder, such as ancho or New Mexican red
- 2 tablespoons garam masala
- 2 tablespoons canola oil
- Juice of 2 lemons
- Kosher salt and freshly ground black pepper
- 1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry
Cilantro-Mint Chutney:
- 1 cup tightly packed fresh cilantro leaves
- 1/2 cup tightly packed fresh mint leaves
- 4 scallions, chopped
- 1 Thai chile, finely minced
- Zest of 1 lime
- 1 to 2 tablespoons honey
- 1 to 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour
Directions
For the shrimp: Whisk together the chile powder, garam masala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
Prepare a charcoal grill for direct grilling, high heat.
For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
Remove the shrimp to a platter and serve with the cilantro-mint chutney.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
Comments
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Wow! those look fantastic! Thanks for the recipe.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Great looking cook! And that chutney sounds awesome.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Excellent cook. I have a bag of 21/24s in the freezer, now I know what to do with them.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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That reminds me that I bought those wire skewers when I got my egg and have never used them.
Cooking on an XL and Medium in Bethesda, MD. -
Thank you . . I used two "fire wires" and worked well for 1 lb of shrimp at a temp around 500-550F raised. The chutney was great. This came from Bobbys new show called Bobbys BBQ Addiction from last week's episode that had an Indian theme. This was the first recipe I have tried. Not a bad show because he uses his XL BGE (or ceramic cooker as he calls it) for most of the longer cooks too!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Terrific looking shrimp! I just bookmarked your recipe!
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That looks delicious.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great. I already ate and I'm hungry all over again!
______________________________________________I love lamp.. -
Wow!! Looks awesome! Bookmarked!
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Made this last night and it was fantastic. I halved the marinade and chutney and had plenty for a pound of shrimp. Definitely will be repeated many times. Thanks NDG.*******Owner of a large and a beloved mini in Philadelphia
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