Lime Seared Shrimp with Mint and Cilantro Chutney

This was such a fun recipe to make.  Fun because I got to use new ingredients (for me).  Fun because the flavours were amazing.  And fun because my son gobbled up the whole plate! 

Seriously, I had 2 pieces, my husband had 2 pieces and monkey had 8!  I did not allow him to have the chutney as I did not de-seed the red pepper and it was pretty spicy.  Addictive spicy though.  The shrimp were delicious on their own, but the chutney brings it out of this world.

This is definitely a winner for a dinner party or appetizer night in your house.

Lime Seared Prawns with Mint and Cilantro Chutney

Adapted from Bal Arneson's Spice Goddess

8 large prawns or 12 large shrimp, peeled and deveined

2 tablespoons grapeseed oil (or any oil you have available)
1 tablespoon grated fresh garlic
1 teaspoon fenugreek leaves
1 teaspoon Spanish paprika
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
1 tablespoon fresh lime juice
Special equipment: 8 metal or wooden skewers that have been soaked in water

To make the prawns/shrimp:

Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.

Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.

Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.

Mint and Cilantro Chutney


2 cups washed mint leaves
1 small chile pepper, deseeded
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1 tablespoon garam masala
1 teaspoon salt
1/2 cup water
2 tablespoons tamarind water* (I just used chopped fresh tamarind and added some water)
*Can be found at specialty Asian and Indian markets.

To make the chutney:

Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.