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Spicy Grilled Shrimp with Tamarind Orange Chutney


This summer shrimp recipe uses bold flavors like tamarind, coriander, ginger, and sriracha to make your next barbecue unforgettable. Shrimp lovers everywhere will be lining up for more.


For the shrimp

  • 1/2 Cup garam masala
  • 3 Tablespoons coriander
  • 2 Tablespoons turmeric
  • 4 cloves garlic
  • One 2-inch piece of ginger, peeled and thinly sliced
  • 1-2 Teaspoon Sriracha sauce
  • 4 Pounds large shrimp, peeled and deveined

For the chutney

  • 2 Cups orange juice
  • 16 Ounces tamarind purée
  • 1 small red onion, thinly sliced
  • 2 Tablespoons ice-cold water
  • 1 Tablespoon cornstarch
  • 2 oranges, segmented
  • 1 Tablespoon ground coriander
  • 1 Tablespoon cumin
  • 1 Tablespoon ginger, grated
  • 2 Tablespoons chopped cilantro


For the shrimp

Combine the garam masala, coriander, turmeric, garlic, ginger, and Sriracha sauce in a food processor and purée until smooth. Rub the mixture onto the shrimp and marinate for 30 minutes. Grill the shrimp and serve with the tamarind chutney (recipe below). 


For the chutney

Heat the orange juice, tamarind purée, and red onion in a saucepan over medium heat and bring to a boil.  Lower the heat and cook until the mixture is reduced by about 1/3. In a small bowl, whisk together the water and cornstarch until dissolved. Then, whisk in 1 cup of the hot orange juice mixture and pour the cornstarch mixture into a saucepan.

Add the oranges, coriander, cumin, ginger, and cilantro to saucepan. Stir well and bring to a boil, stirring constantly. When the mixture reaches a boil, remove the saucepan from the heat and let it cool before serving it with the shrimp.