Tandoori-grilled shrimp skewers
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 5 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
4 spray(s)
Plain fat free Greek yogurt
0.333 cup(s)
Fresh lemon juice
1.5 tsp
Olive oil
1.5 tsp
Kosher salt
1.5 tsp
Curry powder
1 tsp
Granulated garlic
1 tsp
Ground coriander
1 tsp
Ground cumin
1 tsp
Ground ginger
0.5 tsp
Uncooked shrimp
1 pound(s)
Cilantro
2 Tbsp
Instructions
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
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