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Appetizers / Snacks

Tandoori Shrimp Skewers with Pineapple Chutney

Whether your grilling out or craving an eastern style meal, these tandoori shrimp skewers make for an excellent summer meal. Marinated in yogurt, ginger, and curry powder and served with a delectable pineapple chutney, this Indian-inspired meal could be your new favorite way to serve shrimp.

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Don’t marinate the shrimp more than an hour or they’ll turn mushy. You can prepare the chutney 1 to 2 days before serving.


For the skewers, combine yogurt, ginger, garlic, lemon juice, curry powder, paprika, and salt in a bowl. Add shrimp, toss to coat, cover, and refrigerate 15–30 minutes.

For the chutney, simmer pineapple, sugar, pineapple juice, lime juice, and chili garlic sauce in a saucepan over medium-high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thickened; season with salt. Refrigerate chutney until ready to serve.

Thread 2 shrimp onto each of twelve 5-inch bamboo skewers, scraping off excess marinade.

Heat a grill pan or nonstick skillet over medium and coat with nonstick spray. Arrange skewers in the pan and sauté until shrimp are firm, 2–3 minutes per side. Arrange skewers on a platter, squeeze lime juice over top, and sprinkle with mint. Serve skewers with chutney.

Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends.

Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends.

Nutritional Facts

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