Curried Shrimp & Potato Kebabs

Curried Shrimp & Potato Kebabs

4 Reviews
From: EatingWell Magazine, May/June 2013

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 new or baby potatoes
  • 3 tablespoons canola oil
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon curry powder
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • 20 peeled and deveined raw shrimp, tails left on (20-25 per pound; see Tip)
  • ½ cup nonfat plain yogurt
  • 1 teaspoon lime juice


  • Active

  • Ready In

  1. Preheat grill to medium. (No grill? See Broiler Variation.)
  2. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3½ minutes.
  3. 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.
  4. Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side.
  5. 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 information

  • Serving size: 1 kebab & 2 Tbsp. sauce
  • Per serving: 246 calories; 12 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 19 g protein; 27 mcg folate; 143 mg cholesterol; 2 g sugars; 0 g added sugars; 241 IU vitamin A; 14 mg vitamin C; 135 mg calcium; 1 mg iron; 342 mg sodium; 237 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 2 lean meat, 2 fat

Reviews 4

August 07, 2015
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By: EatingWell User
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!
May 19, 2014
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By: bnrudy
Cumin Shrimp & Potato Kebabs I can't eat the curry seasoning, could I sub cumin?
April 08, 2014
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By: EatingWell User
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!
June 06, 2013
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By: Jennifer87
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
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