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Photo of Tandoori-grilled shrimp skewers by WW

Tandoori-grilled shrimp skewers

1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
We slathered our shrimp in a thick yogurt marinade: (1) It adds plenty of tang; (2) it helps spices like cumin and coriander cling better. Serve with grilled zucchini, onions, and tomatoes dusted with the same seasonings to wrap it all up in a culinary bow.

Ingredients

Cooking spray

5 spray(s)

Plain fat free Greek yogurt

⅓ cup(s)

Fresh lemon juice

1½ tsp(s)

Olive oil

1½ tsp(s)

Table salt

1½ tsp(s)

Curry powder

1 tsp(s)

Garlic powder

1 tsp(s)

Ground coriander

1 tsp(s)

Ground cumin

1 tsp(s)

Ground ginger

½ tsp(s)

Uncooked shrimp

1 pound(s), extra-large, peeled and deveined

Cilantro

2 tbsp(s), fresh, chopped for garnish

Instructions

  1. In a large bowl, combine the yogurt, lemon juice, oil, salt, curry powder, garlic powder, coriander, cumin, and ginger. Add the shrimp and toss to coat. Marinate for 15 minutes at room temperature, or cover and refrigerate for up to 2 hours.
  2. Divide the shrimp among 4 metal or wooden skewers. (If using wooden skewers, soak for 20 minutes before use.)
  3. Off heat, coat a grill rack with cooking spray. Preheat the grill to medium-high. Grill the skewers until the shrimp are cooked through and slightly firm, 2 to 3 minutes per side, flipping once. Garnish with the cilantro.
  4. Per serving (1 skewer)

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