Blackened Shrimp with Coconut Cilantro Chutney Recipe
Ingredients
- Cajun Blackening Seasoning Mix
- Makes ¼ cup
- 11/2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 16 Shrimp cleaned (I ALWAYS remove tails)
- 1 cup cooked brown rice (kept warm)
- Cilantro/Coconut chutney:
- 3/4 cup shredded coconut
- 3/4 cup fresh cilantro
- 1 small diced Serrano Chile
- 4oz. clam juice
- also need:
- 1 cup thawed frozen peas
- 6oz Greek yogurt
Directions
- Mix blackening season mix. Toss shrimp in blackening season to coat. Grill 5-7 minutes.
- Gently heat yogurt with peas and toss with shrimp.
- Place a 1/2 c rice on 2 plates. Spoon shrimp on rice.
- Place chutney on the side.
- Serve with a nice fresh veggie....(asparagus)
- To make chutney, place all ingredients in food processor and pulse to desired consistency. Squeeze 1/2 lime over chutney to serve.
- 3/4 cup shredded coconut
- 3/4 cup fresh cilantro
- 1 small diced Serrano Chile
- 4oz. clam juice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 111 | 25% |
| Total Fat 13.09g | 16% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 410mg | 17% |
| Potassium 1113mg | 32% |
| Total Carbs 65.08g | 17% |
| Dietary Fiber 16.3g | 54% |
| Sugars 15.04g | 10% |
| Protein 24.23g | 39% |
