1⁄3cup(s)plain low fat Greek yogurt
1 1⁄2 tsp kosher salt
1 1⁄2 tsp fresh lemon juice
1 1⁄2 tsp olive oil
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp granulated garlic
1⁄2 tsp ground ginger
1 pound(s)uncooked shrimp, large, peeled and deveined
1 spray(s)cooking spray
2 Tbsp. cilantro, fresh, chopped
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
Chyrel Lambert Owens
Chyrel Lambert Owens I didn't measure anything but I did add about a tbsp garlic in the marinate.
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