advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Curried Shrimp

Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping. You can make your own or purchase prepared chutney at most supermarkets or gourmet-food shops. Set out plenty of toothpicks so your guests can help themselves.

  • Servings: 8
Grilled Curried Shrimp

Source: Martha Stewart Living, January 2003

Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 teaspoon curry powder
  • 1/4 teaspoon paprika
  • 1 pound large shrimp, peeled, deveined, and the tail section left on
  • Mango chutney, for serving

Directions

  1. In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.

  2. Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.

  3. Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.

Related Topics