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Indian spiced Shrimp w. Mint & Cilantro Dipper

NDGNDG Posts: 1,035
I tried Bobby Flays "Grilled Shrimp Skewers with Cilantro-Mint Chutney" tonight and turned out great.  I love Indian food, but this one was great balance along with the typical explosion of flavors associated with indian spices.  Very quick prep and marinade time made the meal easy  . . . this is a repeat for sure!

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  • 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


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.

Columbus, Ohio


  • calikingcaliking Posts: 6,154
    Wow! those look fantastic! Thanks for the recipe.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Looks Great!  Love some scrimp!

    GEAUX TIGERS!!!!!!!!!

  • 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 find me on Facebook & Instagram, too! 
  • SkiddymarkerSkiddymarker Posts: 6,187
    Excellent cook. I have a bag of 21/24s in the freezer, now I know what to do with them.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Ragtop99Ragtop99 Posts: 1,298
    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.
  • NDGNDG Posts: 1,035
    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, Ohio
  • Dyal_SCDyal_SC Posts: 2,063
    Terrific looking shrimp!  I just bookmarked your recipe!
    2014 Co-Wing King
  • johnkitchensjohnkitchens Posts: 2,153
    Looking very tasty NDG!!!!!
    Louisville, GA - 2 Large BGE's
  • Doc_EggertonDoc_Eggerton Posts: 4,116
    That looks delicious.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • nolaeggheadnolaegghead Posts: 12,415
    Looks great.  I already ate and I'm hungry all over again!
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Wow!! Looks awesome! Bookmarked!
  • jlsmjlsm Posts: 826
    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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