Loading Video...
Recipe courtesy of Food Network

Spicy Shrimp with 2 Sauces

  • Level: Intermediate
  • Total: 1 hr 19 min
  • Prep: 40 min
  • Inactive: 24 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


2 pounds jumbo shrimp, peeled and deveined, tails left on

1 tablespoon minced garlic

1 tablespoon finely minced fresh red cayenne chiles, seeded

1/2 cup extra-virgin olive oil

Green Curry Sauce, recipe follows

Tomato Chutney Sauce, recipe follows

Green Curry Sauce:

2 teaspoons coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoons black peppercorns

1 tablespoon chopped shallots

1 tablespoon finely chopped garlic

2 teaspoons chopped ginger

1 lime, zested and juiced

1/2 lemon, zested

2 tablespoons chopped cilantro leaves

2 tablespoons chopped basil leaves

2 serrano chiles, stemmed, seeded and chopped

Salt and freshly ground black pepper

1 cup plain yogurt, drained

Tomato Chutney Sauce

1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon garam masala

1 serrano chile, seeded, roughly chopped

1 garlic clove

2 teaspoons minced ginger

1 lime, zested and juiced

1 tablespoon peanut oil

1 tablespoon vegetable oil

1 to 2 tablespoons lemon juice


  1. In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.

Green Curry Sauce:

Yield: about 1 cup
  1. Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir.

Tomato Chutney Sauce

Yield: 1 cup
  1. In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.