Tandoori Shrimp with Coconut-Cilantro Chutney |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1/2 cup greek yogurt |
1 tablespoon garam masala |
1 tablespoon fresh lime juice |
1 teaspoon grated peeled fresh ginger |
1/2 teaspoon kosher salt |
1 garlic clove, minced |
1 1/2 pounds peeled and deveined large shrimp |
1 tablespoon coconut or vegetable oil |
4 cups hot cooked rice |
coconut-cilantro chutney |
plain yogurt |
Directions:
1. Combine first 6 ingredients in a large bowl; stir well. Add shrimp, stirring to coat. Cover and chill 1 to 2 hours.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 4 minutes or until golden brown. Serve with rice, Coconut-Cilantro Chutney, and yogurt.
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