Grill Scene: Curried Shrimp And Potato Kebabs

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EatingWell Magazine is a longstanding ode to home-cooked, nutritious food that doesn't leave out any flavor. Their latest cookbook is a vibrant book of 45-minute meals perfect for even the busiest weekday, so everyone can be at theĀ table together for some quality dinnertime. These curried shrimp and potato kebabs are a great way to switch up your skewer game.

A flavor-packed marinade made from curry powder, garlic and cilantro amps up these baby potato and shrimp kebabs, which cook quickly on the grill. Don't skip the creamy yogurt-lime dipping sauce to serve alongside.

Reprinted with permission fromĀ EatingWell Quick And Clean

Grill Scene: Curried Shrimp And Potato Kebabs
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Bring everyone to the table together for some quality dinnertime. These curried shrimp and potato kebabs are a great way to switch up your skewer game.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
0
servings
Ingredients
  • 12 new or baby potatoes
  • 3 tablespoons canola oil
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon curry powder
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • 20 peeled and deveined raw shrimp
  • 1/2 cup nonfat
  • 1 teaspoon lime juice
Directions
  1. Preheat grill to medium.
  2. 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.
  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.
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