Tandoori Shrimp with Mint Chutney
I only recently learned about Vaisakhi, the harvest festival celebrated in the Punjab region of Indian, occurring on April 13th. It marks the start of the new year and new beginnings. In Canada, the Sikh community holds its annual Vaisakhi celebrations in April with a parade in Surrey, BC. Large numbers attend and according to Wikipedia, 200,000 people were at the parade in 2014.
What better way to celebrate a new fresh beginning than using fresh ingredients in a delicious Indian recipe. Through my partnership with Patak’s Canada, I was challenged this month to create a festive dish using fresh Indian herbs. I selected mint as my herb and settled on making Tandoori Shrimp with Mint Chutney. I think that’s an appropriate recipe for a fresh start and a yummy way to “mix in a little India” at a our family’s dinner table.
I selected Patak’s Tandoori Sauce for Two along with shrimp, onions and garlic. I made a mint chutney with fresh mint (obviously), cilantro, lime juice, garlic, green chilies and olive oil. The meal came together in about 20 minutes and that includes me cooking the rice to serve it with.
Tandoori Shrimp with Mint Chutney
Normally, you think of chicken served with Tandoori, but I thought it would be fun to try a different protein. We are big seafood fans, especially shrimp. I choose well because the dish turned out fabulous.
Tandoori sauce is fairly mild with its blend of tamarind, coriander and cumin. It won’t overwhelm your tastebuds with heat as some other types of Indian sauces can.
I pureed the herbs, garlic, lime and olive oil to create this flavourful mint chutney. It gives a nice contrast of flavours paired with the Tandoori Shrimp.
I added about a tablespoonful to each bowl and then mixed it in to enjoy. I loved the extra burst of freshness!
Next time I make this recipe, I’m going to double it. We ate it one evening when the kids were over at Grandma and Poppa’s house. I think my girls would like it. I’m not sure if they’d eat the mint chutney so I’d keep that on the side just in case.
Patak’s Canada has another recipe you could try with the Tandoori Sauce for Two: Tandoori Roasted Root Vegetable Stew.
Check out my previous recipes made with Patak’s Canada products: Curried Lentil Rice, Butter Chicken Hand Pies, Indian Meatloaf , Bacon Wrapped Chicken Bites with Mango Chutney and Butter Chicken Lasagna Soup.
You might also like Shrimp Creole, Slow Cooker Butter Chicken, Air Fryer Shrimp, Air Fryer Coconut Shrimp, Curried Shrimp Rolls and Shrimp Chowder.
How do you mix in a little India to your meals?
Connect with Patak’s Canada on Facebook and Twitter.
Disclosure: I am part of The Cultured Kitchen Ambassador program in partnership with Patak’s Canada and Blue Dragon Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
Tandoori Shrimp with Mint Chutney
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 ½ cups shrimp uncooked, peeled, deveined
- 1 package Patak’s Tandoori Sauce for Two
- 2 to 3 cups cooked rice if desired
Mint Chutney
- 1 cup mint leaves roughly chopped
- 1 cup cilantro roughly chopped
- 2 green chilies chopped
- 2 cloves garlic minced
- juice of half a lime
- 1 tbsp extra virgin olive oil
- salt to taste
Instructions
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add onions, garlic and shrimp and stir to combine. Cook for 4 to 5 minutes, stirring occasionally, until shrimp is cooked and onions are softened.
- Stir in one package of Patak’s Tandoori Sauce for Two. Turn heat to medium low and simmer for 3 to 4 minutes, until heated through.
How to Make Mint Chutney
- Add all ingredients into a blender or food processor and process into a puree.
To Serve
- Divide rice evenly between two serving bowls. Top with Tandoori Shrimp mixture. Add about a tablespoon of mint chutney on top, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I’ve never had curry before, but shrimp and rice are a great way to get me to try it.
yum, thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature tomorrow. xo
What a great way to take a little trip to India without leaving home – and any ole night of the week! Love this shrimp and that bright, fresh mint chutney sounds so delicious!
We love tandoori chicken around here, and shrimp’s such a quick and easy food to make, I’m thinking this tandoori shrimp would taste just wonderful! Using a premade sauce helps too. 🙂 Sounds and looks wonderful!
we love trying curry recipes, adding this to our growing list
I’m a huge fan of Tandoori chicken and this sounds so awesome!! 🙂 Definitely gonna give it a try!
This looks so good! I cannot wait to try it.
We love fresh shrimp and eat it at least once a month. This looks delicious!
I have a few of their products and was wondering what to make this sounds really good!
This looks super tasty, love the contrast of the green with the orange. I’d leave out the green chilies but the rest sounds mild enough for me and I do love shrimp. 🙂
Looks really good! Where did you get the wooden bowls you served the tandoori in? Love those 🙂
Thank you! I got them at Best Buy online http://www.bestbuy.ca/en-ca/product/dansk-dansk-wood-classics-individual-salad-bowl-acacia-wood-810598/10298846.aspx?path=f4087e9cdf9908ca12aac989e5595fc2en02
We love Pataks!
We are not shrimp fans in this house but I am thinking I could do it with chicken too. Thanks for sharing.
I tried something close to your recipe. It turned out great. I have to try with shrimps.