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Shrimp; Curry-rubbed Grilled Shrimp with Minted Yogurt


The citrus minted yogurt sauce is a bright contrast to the smoky curried shrimp. Serve as an appetizer or with rice to make an entree

From Cuisine at Home Issue 51 June 2005

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Rate this recipe 4.3/5 (3 Votes)


  • Sauce:
  • 1/2 cup plain yogurt
  • 1/4 c coarsely chopped mint
  • 3 T fresh lime juice
  • Shrimp:
  • Toss Together: Add:
  • 1 lb Shrimp (16-20 count, peeled, deveined, tails intact
  • 2 T toasted sesame oil
  • 3 T curry powder
  • salt and coarsly ground pepper


Servings 1
Cooking time 30mins


Step 1

Preheat gril to med-high

Combine yogurt, mint, lime juice for sauce and set aside.

Toss the shrimp in the sesame oil. Add curry powder, salt and pepper, and toss again. This makes a spicy paste on the shrimp.

Thread shrimp onto metal or wooden skewers, bending each to pierce through a good portion of the body. The shrimp should be touching but not pressed tightly.

Grill Shrimp on a clean, well oiled grate, leaving the lid open. Cook until just opaque, 3-4 minutes per side, serve with sauce.


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