Grilled Spiced Shrimp Skewers with Coconut Chutney

Ingredients

In this Kerala adaptation of the Vietnamese dish Nem lui, we replace the traditional pork with shrimp and infuse it with Kerala spices like turmeric, cumin, and coriander. The original dish is typically served with a peanut dipping sauce, but we substitute it with a coconut chutney to complement the Kerala flavors. We alse have the original recipe for Nem lui, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt to taste Salt to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes
• For the coconut chutney: For the coconut chutney:
• 1 cup freshly grated coconut 1 cup freshly grated coconut
• 1 green chili, chopped 1 green chili, chopped
• 1/4 cup yogurt 1/4 cup yogurt
• 1 tablespoon cilantro leaves, chopped 1 tablespoon cilantro leaves, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, cumin powder, coriander powder, red chili powder, ginger-garlic paste, lemon juice, and salt to make a marinade.
2. 2.
   Add the shrimp to the marinade and mix well. Allow the shrimp to marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated shrimp onto the soaked wooden skewers.
5. 5.
   Grill the shrimp skewers for 2-3 minutes on each side, or until they are cooked through and slightly charred.
6. 6.
   Meanwhile, prepare the coconut chutney by blending the grated coconut, green chili, yogurt, cilantro leaves, and salt in a blender until smooth.
7. 7.
   Serve the grilled shrimp skewers hot with the coconut chutney on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. You can also use larger shrimp for a more substantial skewer.

Tips & Tricks

• Soaking the wooden skewers in water prevents them from burning during grilling.
• Adjust the spiciness of the marinade and coconut chutney according to your preference by adding more or less chili.
• Serve the shrimp skewers with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you don't have a grill, you can also cook the shrimp skewers on a stovetop grill pan or under the broiler.

Serving advice

Serve the grilled spiced shrimp skewers with a side of steamed rice or Kerala-style parotta for a complete meal. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the grilled shrimp skewers on a platter, garnish with cilantro leaves, and serve with a bowl of coconut chutney on the side. The vibrant colors of the shrimp and the creamy coconut chutney will make for an enticing presentation.