This dish can easily be made using any type of seafood or even chicken for that matter. For a completely vegetarian version, you can make this dish using paneer, tofu or your favorite vegetables. You could also make this dish using mint leaves, basil leaves or a combination of your favorite herbs.
For a lovely presentation, feel free to skewer the shrimp before cooking. Just remember that if you are using wooden skewers – to soak them for 30 minutes prior to use in some water so that they don’t burn.
HARIYALI SHRIMP TIKKA
Ingredients:
1 lb large shrimp (peeled, de-veined & tail-on)
1 cup fresh cilantro leaves (tender stems are fine to use), loosely packed
½ cup of fresh mint leaves, loosely packed
3-4 cloves of garlic, rough chopped
1½” piece of ginger, peeled & rough chopped
2-3 small green Thai chilies, to taste
1 tsp ground cumin powder
1 tsp ground coriander powder
½ tsp garam masala
salt & pepper, to taste
juice of ½ lime (or lemon)
2+ tbsp oil (vegetable or canola)
fresh lime or lemon wedges for garnish
METHOD:
Using a food processor, simply blitz the cilantro along with the mint leaves, garlic, ginger, green chilies & spices (ground cumin powder, ground coriander powder, garam masala, salt & pepper). Blend together with water as needed – until you have you have coarse paste of medium consistency.
In a large mixing bowl, toss the shrimp with the ground cilantro mixture until well coated. Cover with plastic wrap & let the shrimp marinate for about 20-30 minutes.
Heat a large skillet (or grill pan) on medium heat. Cast iron skillets/grill pans are absolutely perfect for this recipe, so if you have one, by all means, use it. When hot, add a tbsp or so of the oil and swirl it around so the bottom of the skillet is evenly coated. Carefully add a few of the shrimp in a single layer (or simply place the skewered items on the hot skillet or grill pan). This may need to be done in batches. Cook each shrimp for just a few minutes on one side, then carefully turn the shrimp and let it brown on the other side for just 30-45 seconds. Do not overcook. You can add a little oil if needed. The outside of the shrimp should be golden brown and slightly crispy while the inside should be fully cooked yet still succulent. Remove the shrimps from the skillet, drain well on a paper towel. Transfer to a serving platter & drizzle the lime juice over the top. Garnish with fresh lemon or lime wedges & serve them hot as either an appetizer with your favorite chutneys and sauces or as a side dish with any delicious meal.
VARIATIONS:
You can add a little baby spinach to the food processor if you like. It’s a great way to sneak a little spinach into your kids’ diet.
If you are making these as skewers, feel free to add some vegetables such as bell peppers, baby corn, zucchini, yellow squash, cherry tomatoes, mushrooms… just alternate between using the shrimp & the veggies on each skewer. I also like to marinate the veggies in a little oil mixed with my favorite spices just before cooking ☺.
I personally love this recipe using salmon. Simply but boneless/skinless fish fillets & cut them into nice cubes. Then use as directed above. This recipe works very well with basically any firm variety of fish ☺.
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