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Masala Shrimp with Yogurt-Chutney Dipping Sauce (Akasha)


Masala Shrimp

This slightly spicy shrimp appetizer is a delicious take on Indian cuisine. Masala is an aromatic blend of spices packed with flavor and is often used in Indian cooking. These succulent shrimp are marinated in the Masala for a little spice, and dipped in the Yogurt-Chutney Dipping Sauce for a refreshing flavor. This bold, unique dish can be served hot or cold and is one you will never forget!


Masala Shrimp

  • 1/2 Teaspoon ground coriander
  • 1/4 Cup fresh lime juice
  • 1 Teaspoon salt
  • 2 Tablespoons fresh ginger (minced)
  • 1/2 Teaspoon red chili flakes
  • 1/2 Teaspoon freshly ground black pepper
  • 1/4 Cup shallots (minced)
  • 3 Tablespoons canola oil
  • 2 garlic cloves (minced)
  • 1 Pound shrimp- tail on, peeled and deveined (about 16 to 20 shrimp)

Yogurt-Chutney Dipping Sauce

  • 1 Cup Plain Yogurt
  • 1/4 Teaspoon Ground Cumin
  • 2 Tablespoons Mango Chutney (store bought)
  • 1 Teaspoon Black Mustard Seeds


Masala Shrimp

In a medium bowl, combine the coriander, salt, red chili flakes, garlic, shallots, ginger, lime juice and Canola oil.

Place the pound of shrimp into the bowl and leave to marinate in the refrigerator for a minimum of 30 minutes. You may allow the shrimp to marinate for a maximum of two hours.

Place the 360 by Americraft 11.5 inch fry pan over medium heat and lightly coat with cooking spray.

Sear the shrimp in the fry pan until pink and firm, usually taking a couple minutes of each side. Be sure not to overcook the shrimp. 

Yogurt-Chutney Dipping Sauce

1. In a small bowl, whisk the yogurt, mustard seeds, lime juice, cumin and mango chutney.
2. Add to a blender.
3. Blend until smooth and creamy.
4. Serve with shrimp.