Tandoori-grilled shrimp skewers

Tandoori-grilled shrimp skewers

Points® value
Total Time
35 min
15 min
5 min
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.


Cooking spray

4 spray(s)

Plain fat free Greek yogurt


Fresh lemon juice

1½ tsp

Olive oil

1½ tsp

Kosher salt

1½ tsp

Curry powder

1 tsp

Granulated garlic

1 tsp

Ground coriander

1 tsp

Ground cumin

1 tsp

Ground ginger

½ tsp

Uncooked shrimp

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


2 Tbsp, fresh, chopped


  1. In a large bowl, combine the yogurt, lemon juice, oil, salt, curry powder, granulated garlic, 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. Serving size: 1 skewer