This simple Chutney Glazed Bacon Wrapped Shrimp recipe dates back to the first time I traveled to Australia and discovered some amazing chutneys. This is a really simple meal or appetizer perfect for easy entertaining or weeknight grilling. And the best part? It’s absolutely delicious!
So what is Chutney?
Chutneys are a family of food condiments found in India. The selection and varieties vary regionally as does the cuisine. Chutney’s are served to compliment dishes; to add coolness to a spicy dish, or sweetness to a savory one. The Chutney I chose today is Mango. This decadent jam like condiment has mango, brown sugar, golden raisins, vinegar, ginger, onions, lemon juice, garlic and spices. So you could see how this combo works, and works well. Also worth noting is that some Indian cuisine does have a British influence which also is seen in the preparation of some Chutneys. The one I’m using today is Mango Chutney Major Grey’s Style or just Major Grey’s otherwise known as an Anglo-Indian style of Chutney. Mango and Tomato Chutneys are some of my favorites and perfect for these Chutney Glazed Bacon Wrapped Shrimp! The one I’m using today is made by Brooklyn Delhi that I purchased at Whole Foods and is divine.
How to use Chutney
Besides using a condiment for a favorite Indian dish, this is an extremely versatile condiment. Use on grilled pork loin, with cheese and crackers, as a jam, relish or spread. Chutney Glazed Bacon Wrapped Shrimp is one of my favorite ways of using Chutney. You can substitute chicken or pork for the shrimp. It’s also a delicious, flavorful alternative to bbq sauce.
How to Make Chutney Glazed Bacon Wrapped Shrimp
Get ready for simple and maximum flavor in one small bite! You need jumbo shrimp, bacon, chutney and hot sauce (in case you want to add a kick). If you can, buy good quality chutney. The better quality chutney is not sugar filled, you get a lot of fruit and hence better flavor. I like to serve with Cilantro (Coriander) leaves and some fresh Jalapeño slices.
A side note: soak the bamboo skewers in water before using. One, this helps so they don’t char, and two, they won’t splinter in your food.
Serve immediately with Cilantro leaves and jalapeño slices. I always have extra Mango Chutney for serving. If you are making this into a main dish, serve with steamed white rice and easy vegetable like broccoli. Either way you enjoy this, it will be one of your favorites like it is ours.
Chutney Glazed Bacon Wrapped Shrimp
- grill (outdoor) or grill pan for stovetop
- bamboo skewers, soaked for 30 minutes
- 12 whole shrimp, jumbo 13-16 count per pound thawed, deveined and peeled
- 6 strips bacon cut in half
- 3 tbsp mango chutney plus extra for serving
- Cilantro garnish
- Jalapeno fresh, sliced for garnish
- hot sauce optional (add to chutney if desired)
- Soak bamboo skewers for about 30 minutes before use.
- Preheat grill pan on medium heat.
- Slice bacon crosswise so you have 12 pieces of bacon. (1/2 slices)
- Wrap one half slice of bacon around the middle of the shrimp. It should go around the shrimp about 3 times.
- Carefully add the skewer to the middle to hold bacon in place.
- Repeat until all the shrimp are wrapped.
- Place each skewer on a hot grill pan and cook for about 3-5 minutes.
- Turn each skewer and cook for about 2 minutes.
- Brush on Mango Chutney to each skewer. Cook for 1 minute.
- Turn each skewer and brush on more Mango Chutney. Cook for about 1 minute.
- By now shrimp and bacon should be close to done. You can add more chutney and turn one more time. The skewer should be caramelized and have grill marks.
- Remove from heat and place on platter with Cilantro leaves and jalapeno slices for garnish. Place extra Mango Chutney in small bowl and serve immediately.
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