Tandoori Shrimp with Mint Chutney

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Mix in a little India


Heat Level

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Ingredients test

  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups shrimp, uncooked, peeled, deveined
  • 1 package of Patak’s Tandoori Sauce for Two
  • 2 to 3 cups cooked rice, if desired

Mint Chutney

  • 1 cup mint leaves, roughly chopped
  • 1 cup cilantro, roughly chopped
  • 2 green chilies, chopped
  • 2 cloves garlic, minced
  • juice of half a lime
  • 1 tbsp olive oil
  • salt to taste


  1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onions, garlic and shrimp and stir to combine. Cook for 4 to 5 minutes, stirring occasionally, until shrimp is cooked and onions are softened.
  2. Stir in one package of Patak’s Tandoori Sauce for Two. Turn heat to medium low and simmer for 3 to 4 minutes, until heated through.

Mint Chutney

  1. Add all ingredients into a blender or food processor and process into a puree.
  2. To serve: Divide rice evenly between two serving bowls. Top with Tandoori Shrimp mixture. Add about a tablespoon of mint chutney on top, if desired.