Black Pepper Shrimp with Coriander-Coconut Chutney

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1-1/2 tsp. ground coriander
2 tsp. canola oil
1/4 tsp. freshly ground black pepper
12 jumbo shrimp, peeled and deveined, about 1-1/2 pounds
1/4 tsp. salt
cooking spray
2 Tbsp. fresh lime juice


1 cup chopped onion
1/3 cup chopped fresh cilantro
3 Tbsp. flaked sweetened coconut
2 Tbsp. fresh lime juice
1 Tbsp. mango chutney
1 tsp. sugar
1 tsp. ground cumin
1 tsp. minced fresh finger hot chile
1/4 tsp. salt
2 garlic cloves
fresh cilantro sprigs (optional)


To prepare shrimp:

Combine the first 3 ingredients in a large zip-top plastic bag. Add the shrimp to the bag, seal, and marinate in the refrigerator for 2 hours, turning the bag occasionally.

Prepare a grill to medium-high heat.

Remove the shrimp from bag and sprinkle them with 1/4 teaspoon salt. Place the shrimp on a grill rack coated with cooking spray and grill for 3 minutes on each side or until the shrimp are done. Drizzle 2 tablespoons juice over the shrimp and keep warm.

To prepare chutney:

Combine the onion and remaining ingredients except the cilantro sprigs in a food processor; process until smooth. Serve with the shrimp and garnish with cilantro sprigs, if desired.

Yields 4 servings.

Recipe from Cooking Light Magazine, October, 2005.