This curried potato and shrimp kebab recipe cooks in less than 5 minutes on the grill and packs plenty of flavor thanks to a generous amount of curry powder, garlic and cilantro. Source: EatingWell Magazine, May/June 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium. (No grill? See Broiler Variation.)

  • 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.


Equipment: 4 (12-inch) skewers

Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Broiler Variation: Coat a broiler pan with cooking spray and place the skewers on the pan. Broil 3 to 4 inches from the heat source until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side.

Nutrition Facts

246 calories; total fat 11.9g 18% DV; saturated fat 1g; cholesterol 143mg 48% DV; sodium 342mg 14% DV; potassium 237mg 7% DV; carbohydrates 15.1g 5% DV; fiber 1.5g 6% DV; sugar 2g; protein 18.9g 38% DV; exchange other carbs 1; vitamin a iu 241IU; vitamin c 14mg; folate 27mcg; calcium 135mg; iron 1mg; magnesium 35mg; thiaminmg.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
A do-over! The presentation of this recipe was superb. I garnished the platter with a variety of fresh herbs! Pros: Very unique flavors. I substituted basil and parsley for the cilantro. Cons: I liked this recipe a lot! Read More
Rating: 3 stars
Cumin Shrimp & Potato Kebabs I can't eat the curry seasoning could I sub cumin? Read More
Rating: 5 stars
Perfect light shrimp dinner! I substituted the cilantro with kale since I was out and instead of creating a dip I served over a quinoa salad! My husband loved this! I will definitely make this again and even would make this as a finger food/appetizer at the next party! Pros: Quick simple flavorful! Read More
Rating: 5 stars
Yummy! This is an excellent recipe. The shrimp and potatoes are very flavorful and were great hot off the grill. It made a lot of food too plenty of leftovers. I will be making this again! Pros: Delicious filling Read More