Tandoori Grilled Shrimp
(makes 4 servings)
| 2 | large cloves garlic, sliced |
| 1 | 1/2-inch (1.25 cm) piece ginger, peeled and sliced |
| juice of 1 lime |
| 1/4 | teaspoon (1.25 ml) ground turmeric |
| 2 | teaspoons (10 ml) ground cumin |
| 1/4 | teaspoon (1.25 ml) kosher salt (optional) |
| 1/4 to 1/2 | teaspoon (1.25 to 2.5 ml) crushed dried red pepper flakes |
| 8 | ounces (240 g) nonfat plain yogurt |
| 1 | pound (480 g) large shrimp, peeled and deveined |
| paprika for garnish |
| vegetable cooking spray |
| fresh lime wedges for garnish |
- In a food processor fitted with a metal blade, or a blender, combine the garlic, ginger, lime juice, turmeric, cumin, salt, red pepper flakes, and yogurt. Blend well and place in a glass bowl until ready to use.
- One hour before grilling, place the shrimp into the yogurt marinade.
- Soak wooden skewers in warm water to prevent burning. Place the shrimp on the skewers. Sprinkle the top of shrimp with paprika and grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute. Carefully turn, sprinkle with paprika and grill until shrimp are cooked through, another 2 to 3 minutes.
- Place shrimp on platter with fresh lime wedges and serve immediately.
| Per serving: | 110 calories (9% calories from fat), 18 g protein, 1 g total fat (0.2 g saturated fat), 6 g carbohydrates, 0 dietary fiber, 136 mg cholesterol, 200 mg sodium |
| Diabetic exchanges: | 2 1/2 very lean protein, 1/2 carbohydrate (skim milk) |
Newest Reviews for Tandoori Grilled Shrimp
There are no reviews for this recipe.
Log in or register to review this recipe.
