South Indian Shrimp Kebabs with Cilantro Sauce

By mikinsue

Nutrition

Per serving: 211 calories; 2 g fat ( 0 g sat , 0 g mono ); 167 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 24 g protein; 3 g fiber; 1289 mg sodium; 843 mg potassium.

Nutrition Bonus: Vitamin A (174% daily value), Vitamin C (153% dv), Potassium (24% dv), Folate (21% dv), Magnesium (16% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 3 lean meat

Ingredients

• Marinade & Shrimp
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup finely chopped fresh cilantro
• 2 teaspoons freshly grated lemon zest
• 3 tablespoons lemon juice
• 2 serrano chiles or small jalapeños, seeded and minced
• 2 tablespoons Hungarian paprika
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground fenugreek (see Notes) or turmeric
• Pinch of ground cloves
• Pinch of ground nutmeg
• 1 3/4 pounds peeled, deveined raw shrimp (16-20 count; see Notes)
• Cilantro Sauce
• 1 1/2-inch piece peeled fresh ginger
• 1 clove garlic
• 1 cup packed fresh cilantro leaves
• 2 scallions, trimmed and cut into 2-inch pieces
• 2 tablespoons chopped fresh mint
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup nonfat plain Greek yogurt
• Kebabs
• 8 cups cubed ripe but firm cantaloupe (about 1 small melon; 1 1/2-inch cubes)
• Lemon wedges for serving

Details

Servings 6
Preparation time 75mins
Cooking time 270mins

Preparation

Step 1

To marinate shrimp: Whisk 1/2 cup yogurt, chopped cilantro, lemon zest, 3 tablespoons lemon juice, chiles, paprika, minced ginger, garlic, cumin, salt, pepper, fenugreek (or turmeric), cloves and nutmeg in a medium bowl. Stir in shrimp to completely coat. Cover and refrigerate for 2 hours.
To prepare cilantro sauce: Process ginger and garlic in a food processor (or blender) until finely chopped. Add cilantro leaves, scallions, mint, 1 tablespoon lemon juice, cumin, coriander, salt and sugar; pulse until chopped. Add 3/4 cup yogurt and process until smooth. Cover and refrigerate.
To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.
Thread the shrimp and cantaloupe alternately onto 12- to 14-inch skewers. You may have a little cantaloupe left over. (Discard any remaining marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, 6 to 8 minutes total. Remove to a clean large serving platter. Serve with lemon wedges and the cilantro sauce for dipping.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the cilantro sauce (Step 2) for up to 1 day. | Equipment: 6 (12- to 14-inch) skewers