Marsala Shrimp with Yogurt-Chutney Sauce

Lustre Craft Cookware
Course Appetizer


  • 12" Sauté Skillet


For Shrimp

  • 1/2 tsp. ground coriander
  • 1 tsp. salt
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. black pepper freshly ground
  • 2 garlic cloves minced
  • 2 shallots minced (about 1/4 cup)
  • 2 tbsp. fresh ginger minced
  • 1/4 cup fresh lime juice
  • 3 tbsp. canola oil
  • canola oil spray
  • 1 lbs. 16-20 count raw shrimp, tail on, peeled and deveined
  • fresh cilantro chopped
  • fresh mint chopped

Yogurt Dipping Sauce

  • 1 tsp. black mustard seeds
  • 1 cup plain yogurt
  • 1 tsp. lime juice
  • 1/4 tsp. ground cumin
  • 2 tbsp. mango chutney store bought


  • Combine the coriander, salt, red chili flakes, pepper, garlic, shallots, ginger, lime juice and oil in a medium bowl.
  • Add the shrimp and leave to marinate in refrigerator for at least 30 minutes and up to two hours.
  • Heat the 12" Sauté Skillet over medium heat and lightly coat with cooking spray.
  • Sear shrimp for a couple minutes on each side or until pink and just firm, careful not to overcook.

Preparing the Yogurt-Chutney Sauce

  • Whisk the mustard seeds, yogurt, lime juice, cumin and chutney in the container of a blender. Blend until smooth and creamy.
  • Serve shrimp with dipping sauce. Serve immediately or cover and refrigerate.
Keyword Chutney, Marsala, shrimp, Yogurt