Grilled Curry Shrimp


Impress guests with with exotic, delicious and easy to make appetizer.
  • 6  jumbo sized shrimp (or 18 medium sized shrimp)
  • ¾ tsp Jaswant’s Kitchen Curry Powder
  • ½ tsp garlic salt (or substitute with plain salt)
  • 3 tsp Red Chilli Chutney (recipe below - optional if you like heat)
  • 1 tsp olive oil

Preheat oven to broil setting at 450°F.

If using jumbo shrimp, leaving shell on, devein shrimp and then butterfly by cutting about ¾ of the way through the flesh all the way to the tail. Split the shrimp open and lay flat shell side down. Spread on baking sheet lined with parchment paper.

If using medium sized shrimp, remove shell but leave tail on and then devein. You’ll need to skewer these shrimp to grill them. If using wooden skewers be sure to soak them in water for at least 30 minutes before use.
  
Sprinkle garlic salt, curry powder and chilli chutney (if using) over shrimp and then drizzle with olive oil. Let stand 15 minutes or longer for better flavour. If using medium sized shrimp, skewer them now.  Broil in oven about six inches away from the element until they turn pink. Check often so that they do not over cook.

Makes 3-4 servings
Prep Time: 15 min
Cook Time: 5-10 min



Red Chilli Chutney

  • 1 onion
  • 6 red chillies (fresh, not dried)
  • ¾ tsp salt

Grind all the ingredients together in a food processor until very smooth. Will keep for about one week in fridge. Can be stored in the freezer for longer. Freeze in small packets for ease of use.

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