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 the 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.
- 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)
- 1/2 cup nonfat, plain yogurt
- 1 teaspoon lime juice
For the kebabs
Preheat grill to medium.
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.