Force chutney through a sieve into a bowl and whisk in lime juice and dash of cayenne. Set aside.
In a large skillet dry-roast paprika, cumin, and coriander over medium heat, stirring occasionally, until spices are several shades darker and fragrant, about 4 minutes. Combine spices and all remaining spice paste ingredients in a medium bowl. Add shrimp, stirring well to evenly coat. Marinate for 20-30 minutes.
Heat oil in a large non-stick skillet over medium high heat and add shrimp, sautteing until golden and just cooked through. Serve over basmati rice and top with cilantro and sauce.
Basmati Rice: Put rice in a large saucepan and rinse in several changes of water. Drain. Add the 3 cups water and bring to a boil, uncovered, over high heat. Reduce heat to low, cover, and simmer until rice is tender and cooked through, about 20 minutes. Alternatively, rice can be made in a rice cooker as well.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 64 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 229.8mg||71 %|
|Sodium 262mg||9 %|
|Potassium 433.8mg||11 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14.1g|
|Protein 31.7g||45 %|
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Calories per serving: 249
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