Curry-Roasted Shrimp with Chutney and Yogurt

Name: Curry-Roasted Shrimp with Chutney and Yogurt
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps finely chopped basil; 2 Tbsps finely chopped cilantro; 1 Tbsp Madras curry powder; 1 teaspoon kosher salt; 4 servings Lime wedges, for serving; 59 milliliters plain low-fat yogurt; 1 Tbsp extra-virgin olive oil; 59 milliliters mango or peach chutney, finely chopped; 1 teaspoons freshly ground pepper; 680 grams shelled and deveined large shrimp

Curry-Roasted Shrimp with Chutney and Yogurt is a gluten free, primal, and pescatarian main course. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 222 calories, 36g of protein, and 6g of fat. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. A mixture of lime wedges, shrimp, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the peach you could follow this main course with the Peach Pie as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

In a medium bowl, mix the mango or peach chutney with the cilantro and basil. In a small bowl, mix half of the herbed chutney into the yogurt.

Ingredients you will need

Cilantro

Chutney

Yogurt

Basil

Mango

Peach

Equipment you will use

Bowl

Heat a large rimmed baking sheet in the oven for 5 minutes. In a large bowl, toss the shrimp with the olive oil, curry powder, salt and pepper.

Ingredients you will need

Salt And Pepper

Curry Powder

Olive Oil

Shrimp

Equipment you will use

Baking Sheet

Bowl

Oven

Spread the shrimp on the heated baking sheet and roast in the upper third of the oven for about 5 minutes, or until pink and curled. Toss the shrimp with the remaining herbed chutney.

Ingredients you will need

Spread

Shrimp

Equipment you will use

Baking Sheet

Oven

Transfer to plates and serve with the chutney-yogurt sauce and lime wedges.

Ingredients you will need

Lime Wedge

Sauce

Yogurt

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

2Tbsps

finely chopped basil 2Tbsps

finely chopped cilantro 1Tbsp

Madras curry powder 1teaspoon

kosher salt 4servings

Lime wedges, for serving 59milliliters

plain low-fat yogurt 1Tbsp

extra-virgin olive oil 59milliliters

mango or peach chutney, finely chopped 1teaspoons

freshly ground pepper 680grams

shelled and deveined large shrimp

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.