Spiced Shrimp with Cucumber Dip & Woody's Mojito Cocktail

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

Grill up spiced-marinated shrimp and serve with refreshing dip to match the cooling citrus-forward  flavours of a mojito.


1 lb (500 g) large shrimp, shelled
½ tsp (2 mL) salt



1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground fennel
2 tbsp (30 mL) chopped fresh mint
2 tsp (10 mL) chopped garlic
1 tsp (5 mL) chili flakes
¼ cup (60 mL) yogurt



English cucumber
¾ cup (185 mL) yogurt
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped fresh mint
1 tbsp (15 mL) whole coriander seeds, toasted (see TIP below)
Salt to taste
2 tbsp (30 mL) vegetable oil


  1. Shell shrimp and toss with salt.
  2. Marinate by combining coriander, cumin, fennel, mint, garlic, chili flakes and yogurt in a bowl. Toss with shrimp. Refrigerate and let marinate for 1 hour.
  3. Prepare dip by grating cucumber then squeeze out any juices. Combine with yogurt, lemon juice, mint and coriander seeds. Season with a little salt. Reserve.
  4. Preheat grill.
  5. Drain shrimps from marinade and brush with oil. Grill shrimp about 2 minutes per side until pink and curled. Cool. Serve with dip.
Serves 4
TIP To toast coriander seeds, place in a skillet over medium-low heat and toast until fragrant.
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