Ingredients for Tandoori Grilled Shrimp
- 4 cloves garlic, minced
- Ground Turmeric
- Kosher Salt
- Dried Red Pepper Flakes
- Nonfat Plain Yogurt
- Large Shrimp
- Vegetable Oil Cooking Spray
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How to Make Tandoori Grilled Shrimp
- In a food processor or blender, combine 4 cloves garlic, 1 teaspoon ground turmeric, 1 teaspoon salt, 1/2 teaspoon red pepper flakes (or more, to taste), and 1 cup plain yogurt.
- Blend until smooth and creamy. Transfer the marinade to a glass bowl and set aside.
- One hour before grilling, add 1 pound (about 24) large shrimp to the yogurt marinade, ensuring they are fully coated.
- Soak 8-10 wooden skewers in warm water for at least 30 minutes to prevent burning.
- Thread the marinated shrimp onto the skewers.
- Preheat your grill to medium-high heat. Lightly coat the grill grates with cooking spray.
- Grill the shrimp skewers 4-6 inches from the heat source for 1 minute per side, then cook for another 2-3 minutes, turning occasionally, until the shrimp are pink and cooked through.
- Remove from grill, and serve immediately. Garnish with fresh cilantro or a squeeze of lime juice, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
2g
Carbs
1g
