Name: Tandoori-Grilled Shrimp Skewers
Prep time: 12 min
Cook time: 8 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.333 cup(s) plain lowfat Greek yogurt or plain non fat Greek yogurt; 1.5 tsp kosher salt; 1.5 tsp fresh lemon juice; 1.5 tsp olive oil; 1 tsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp granulated garlic; 0.5 tsp ground ginger; 1 pound(s) uncooked shrimp large, peeled and deveined; 1 spray(s) cooking spray; 2 Tbsp cilantro fresh, chopped

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Ingredients

plain lowfat Greek yogurt

⅓ cup(s), or plain non fat Greek yogurt

kosher salt

1½ tsp

fresh lemon juice

1½ tsp

olive oil

1½ tsp

curry powder

1 tsp

ground cumin

1 tsp

ground coriander

1 tsp

granulated garlic

1 tsp

ground ginger

½ tsp

uncooked shrimp

1 pound(s), large, peeled and deveined

cooking spray

1 spray(s)

cilantro

2 Tbsp, fresh, chopped

Instructions

Combine yogurt, salt, lemon juice, oil, curry powder, cumin, coriander, garlic and ginger in a large bowl; add shrimp and toss to coat. Marinate for 15 minutes at room temperature or covered, up to 2 hours in refrigerator.
Divide shrimp among 4 metal or wooden skewers (if using wooden skewers, make sure to soak them for 20 minutes before use).
Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Grill skewers until shrimp are cooked through (opaque) and slightly firm, flipping once, about 2 to 4 minutes per side. Serve garnished with cilantro.
Serving size: 1 skewer

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