RecipesEntreesCilantro Chutney Shrimp Bowl

Cilantro Chutney Shrimp Bowl




1 ½ lbs peeled deveined shrimp

 cups raw basmati rice

1 1/3 cups diced beets

1 cup Monsoon Kitchens (MK) Cilantro Chutney

3 cups water

2 ½ cups raw spinach leaves

4 tsp olive oil

1/2 tsp salt


  1. Marinate shrimp in ½ cup MK Cilantro Chutney overnight.
  2. Put basmati rice, olive oil, beets and water in a pot and bring to a boil.
  3. Reduce heat and cook uncovered for 10 minutes.
  4. Stir in spinach when rice is cooked.
  5. Remove shrimp from marinade, bake at 350º F until cooked thoroughly.
  6. Scoop 8 oz of rice in a bowl and top with 4-5 shrimp.
  7. Drizzle MK Cilantro Chutney on top of the shrimp.

Monsoon Kitchen Products Used in this Recipe