Arrow-right Camera
The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
Partly Cloudy Day 67° Partly Cloudy
News >  Features

Grilled shrimp with yogurt sauce vibrant and low fat

Associated Press

This grilled shrimp with yogurt cilantro sauce is a vibrant but healthily low-fat dish to include in grilling season meals, as either appetizer or entree, according to your menu.

The dish is quick to make, but packs a surprising depth of lively flavor. A chunky spicy-sweet yogurt sauce combines a variety of ingredients ranging from jalapeno and ginger to coconut milk and pineapple, and there’s even a nice dash of Cajun-Creole seasoning.

The recipe is from chef Scott Campbell, of the popular restaurant SQC in New York, who points out that “the yogurt with mint, cucumber and peppers adds a creamy texture and tangy taste that nicely complements the grilled shrimp.”

Grilled Shrimp with Yogurt Cilantro Sauce

Recipe created for the Associated Press by chef Scott Campbell of SQC, New York, on behalf of 3-A-Day of Dairy

1 1/2 cups (12 ounces) lowfat plain yogurt

1/4 cup canned coconut milk

1 cup cilantro leaves, washed

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/2 cup diced yellow bell pepper

2 tablespoons chopped mint leaves

1/2 cup diced cucumber

1 jalapeno pepper, seeded and minced

2-inch piece fresh ginger, peeled and grated

1 clove garlic, minced

1/2 teaspoon hot sauce, or to taste

1/4 teaspoon salt

8-ounce can pineapple chunks in unsweetened juice

16 large shrimp (20 pieces per pound)

Nonstick cooking spray

1/2 teaspoon Cajun-Creole seasoning

9-ounce bag baby spinach leaves

To make the sauce: Mix yogurt and coconut milk in a medium bowl until smooth. Reserve 1 tablespoon each of the cilantro and diced peppers for garnish at serving time. Stir the remaining cilantro and peppers into the yogurt mixture along with the mint, cucumber, jalapeno, ginger, garlic, hot sauce and salt. Mix in 1 tablespoon of the canned pineapple juice; refrigerate sauce until serving time. Makes about 2 1/2 cups.

Thread 4 shrimp and 4 pineapple chunks on each skewer. Spray with nonstick cooking spray and sprinkle with Cajun seasoning on each side. Place on heated grill and cook about 2 minutes each side or until nicely browned and shrimp is cooked.

To serve, divide spinach among serving plates and spoon about 1/2 cup sauce onto each plate. Sprinkle reserved cilantro leaves and diced peppers over sauce. Place shrimp skewer alongside sauce.

Yield: 4 servings

Nutrition information per serving: 180 calories, 5 grams fat (3.5 grams saturated, 25 percent fat calories), 12 grams protein, 23 grams carbohydrate, 50 milligrams cholesterol, 4 grams dietary fiber, 390 milligrams sodium.

The Spokesman-Review Newspaper

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are not tax deductible, but are predominately used to help meet the local financial requirements needed to receive national matching-grant funds.

Active Person

Subscribe to the Coronavirus newsletter

Get the day’s latest Coronavirus news delivered to your inbox by subscribing to our newsletter.