Curried Shrimp & Potato Kebobs
- Number of Servings: 4
Ingredients
12 new or baby potatoes3 tablespoons canola oil2 tablespoons chopped fresh cilantro1 tablespoon curry powder3 cloves garlic, minced1/4 teaspoon salt20 peeled and deveined raw shrimp, tails left on (20-25 per pound; see Tip)1/2 cup nonfat plain yogurt1 teaspoon lime juice
Preheat grill to medium.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Meanwhile, combine oil, cilantro, curry powder, garlic and salt in a large bowl. Reserve 2 tablespoons of the mixture in a small bowl. Add shrimp and the potatoes to the large bowl; toss to coat. Thread the shrimp and potatoes onto four 12-inch skewers.
Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side.
Stir yogurt and lime juice into the small bowl of reserved sauce. Serve each kebab with 2 tablespoons sauce.
Serving Size: makes 4 kebobs
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Meanwhile, combine oil, cilantro, curry powder, garlic and salt in a large bowl. Reserve 2 tablespoons of the mixture in a small bowl. Add shrimp and the potatoes to the large bowl; toss to coat. Thread the shrimp and potatoes onto four 12-inch skewers.
Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side.
Stir yogurt and lime juice into the small bowl of reserved sauce. Serve each kebab with 2 tablespoons sauce.
Serving Size: makes 4 kebobs
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 212.7
- Total Fat: 1.8 g
- Cholesterol: 161.5 mg
- Sodium: 161.7 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 8.9 g
- Protein: 26.0 g
Member Reviews