Saveur magazine picked up this recipe as one of the BEST OF THE WEB!!! Click here to read what they had to say – 

Another favorite and SUPER simple dish from Modern Spice and photo courtsey Tina Rupp —

Shrimp - Tina Rupp 

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons prepared tamarind-date chutney
  • 2 tablespoons honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon red chili flakes (optional)
  • 1 teaspoon coriander seeds, crushed
  • 1/2 teaspoon salt
  • 2 pounds shrimp, peeled and deveined
  • 3 tablespoons vegetable oil

1. In a large bowl, combine the lemon juice, chutney, honey, ginger, chili flakes (if using), coriander, and salt. Mix well. Add the shrimp and toss well to coat. Cover and refrigerate for 2 hours.

2. About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat. Just before the oil starts smoking, add the shrimp and marinade to the pan.

3. Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent. Transfer to a serving bowl and pour any liquid from the pan over the shrimp. Serve warm.

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  1. Yum – this looks fantastic. I am addicted to tamarind chutney, so this will be a great new way to use it other than dunking naan in it and drizzling over rice and chicken.

  2. I love shrimp, and this one looks great, I’m starving right now.. Go to try this one..

  3. Do you have a tamarind chutney recipe you can share? I have some tamarind at home….. Thanks for sharing this recipe. I bet this is super delicious! I can’t wait to make it myself.

  4. This looks tasty. I love shrimp and I love chutney!

  5. Just been extolling the virtues of Sates and Indonesian cooking – this is in the niche!

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