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Grilled Shrimp or Jhinga

A delicious and lightly marinated dish. Use as an appetizer or along with your main course. This one is with the skin on. If you prefer, remove the skin and grill according to the recipe. 


1 pound Shrimp, de-veined with skin

2 1/2 teaspoons Red chili powder - adjust to required hottness

1 1/2 teaspoons Pepper powder

4 teaspoons Garlic paste

1 teaspoon Salt

5 tablespoons Lime juice

5 to 6 Wooden skewers

4 teaspoons Butter to baste

1/4th cup chopped Cilantro leaves



1. De-vein the shrimp, do not remove the skins.  Soak the wooden skewers for 20 minutes in warm water. 

2. Mix all of the marinade ingredients together. Rub the marinade on the shrimp let it marinate for 1 hour. Skewer the shrimp on the wooden skewers.

3. Grill on a high flame for 6-8minutes. Baste with butter in between.

4. Garnish with a dash lemon juice and cilantro leaves. Serve hot with Mint Chutney.


Quick Tip :

For indoor cooking : Sauté the shrimp in 4 teaspoons of butter in a pan for 6 - 8 minutes till cooked.

Jhinga means jumbo shrimp in "Marathi" (language spoken in the state of Maharashtra). You will be surprised to know that India has 16 official languages and 1568 dialects.



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