Curried Shrimp & Potato Kebabs
From EatingWell: 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.
- 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.
Tips & Notes
- 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.
Per serving: 246 calories; 12 g fat (1 g sat, 7 g mono); 143 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 19 g protein; 1 g fiber; 342 mg sodium; 243 mg potassium.
Nutrition Bonus: Vitamin C (23% daily value)
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 2 lean meat, 2 fat
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- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- May/June 2013