Nutrition per serving may change if servings are adjusted.
12 new or baby potatoes
3 tablespoons canola oil
2 tablespoons chopped fresh cilantro
1 tablespoon curry powder
3 cloves garlic, minced
1/4 teaspoon salt
20 peeled and deveined raw shrimp, tails left on (20-25 per pound; see Tip)
1/2 cup nonfat plain yogurt
1 teaspoon lime juice
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.
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
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
Cumin Shrimp & Potato Kebabs
I can't eat the curry seasoning, could I sub cumin?
April 08, 2014
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
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