Saturday, July 26, 2014

Grilled Shrimp Tikka With Fresh Mango Chutney

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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.

Here's what appeared over this recipe on Gourmet magazine's website in 2008.  I loved the ingredients, although I changed things a bit to my liking.  To begin with, why bother to put the marinade ingredients in the blender?  I skipped that and added some olive oil to the mix.  The shrimp were marinaded over an hour.

As to the chutney, I omitted the cucumbers as they were not in my fridge at the time, and cooked it for three minutes.  It is the consistency I like in chutney but this is optional.  Had I had the cucumbers I probably would have followed the original method so as to leave some crunch in the chutney. Next time...  

I am publishing the recipe as is and leaving it up to you to play around with it if you wish.  It is easy and utterly delish. Shrimp and mango are a combo made in heaven!  Add coriander and Indian spices and you will float in the clouds...

Do serve it with the yellow rice I suggested.  Adding a small lime wedge to the rice is one of my "inventions".  Try it sometime.  It adds a slight touch of citrus to the rice and complements fish and shellfish very nicely.  Enjoy!

the sauce was cooked for three minutes.

Last week we had temperatures in the seventies at night.  We took the opportunity to have dinner outside on the deck.

The Sous Chef is pondering what to make next with the herbs on the porch.  Stay tuned...

Grilled Shrimp Tikka With Fresh Mango Chutney



  • 1/4 cup olive 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


  • 1 teaspoon ground cumin
  • 1 (3/4-lb) unripe mango, chopped
  • 1/3 seedless cucumber, peeled and chopped (3/4 cup) optional
  • 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

    10 (12-inch) wooden skewers, soaked in water 30 minutes


    white rice with saffron, lime wedges



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.


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 add to the skillet, stir and cook for 1 minute.  Remove to a bowl and sprinkle with toasted cumin.  Serve at room temperature.


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.

  • 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.


  1. Where does the chicken come in? This recipe gives me several ideas that I can adapt for Taiwan ingredients, and my friends' preferences. The mango chutney looks both beautiful and delicious.

    1. Ah, Jim thank heavens someone is on the ball...I must have flipped a switch late last night and wrote chicken instead of shrimp. Been doing that lately a lot, I guess common given my age and all the things I have on my mind these days. The system gets overloaded, you know. Luckily I have an editor overseas who catches these things before most of us are up. Unfortunately I woke up late this morning after finally falling asleep very late. Another perk of getting on in age. Thanks!

  2. Weren't those cool temperatures wonderful? They were a nice relief from the heat. This is such a beautiful meal, filled with fabulous combinations of flavors. Just perfect for outdoor dining. I can hardly wait to see what the Sous Chef makes with all of those pretty herbs.

    Happy Sunday,

    1. Her usual...steak with whatever. Happy Sunday to you!

  3. Well, this is something I cannot wait to try---though I've never heard of a mango chutney taking less than 30 minutes to cook! As for your squeeze of lime at the end, I always thought it was my own invention. Great minds think alike, no?

    1. I add a small wedge of lime or one dried kaffir lime leaf to the rice while it is cooking to accompany Asian recipes like this. You can buy them on Amazon. This time I had a small wedge left from my vodka on the rocks so why wate it!. The flavor it gives to the rice while it's cooking is subtle and divine.

      Yes, real chutney takes about 30 minutes. This one is a fresh mango chutney but I cooked it 3 minutes. It approximates what you and I are used to. The recipe is for eating it with the shrimp, not for canning although it keeps for a few days in a jar in the fridge. DO try this, you will love it.

  4. sounds really nice this, thanks for putting this up.



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