South Indian Shrimp Kebabs with Cilantro Sauce

South Indian Shrimp Kebabs with Cilantro Sauce

Cilantro, lemon zest, chiles, paprika, ginger, garlic, cumin and fenugreek make up the South Asian-inspired marinade for grilled shrimp-and-cantaloupe kebabs. A yogurt sauce spiked with plenty of herbs and spices is delightful for dipping.

From EatingWell: July/August 2011
Yield: 6 servings
Active Time: 1 1/4 hours
Total Time: 3 1/4 hours (including 2 hours marinating time)


Marinade & Shrimp

  1. 1/2 cup nonfat plain Greek yogurt
  2. 1/4 cup finely chopped fresh cilantro
  3. 2 teaspoons freshly grated lemon zest
  4. 3 tablespoons lemon juice
  5. 2 serrano chiles or small jalapeños, seeded and minced
  6. 2 tablespoons Hungarian paprika
  7. 1 tablespoon minced fresh ginger
  8. 1 tablespoon minced garlic
  9. 1 teaspoon ground cumin
  10. 1 teaspoon salt
  11. 1 teaspoon freshly ground pepper
  12. 1/2 teaspoon ground fenugreek (see Notes) or turmeric
  13. Pinch of ground cloves
  14. Pinch of ground nutmeg
  15. 1 3/4 pounds peeled, deveined raw shrimp (16-20 count; see Notes)

Cilantro Sauce

  1. 1 1/2-inch piece peeled fresh ginger
  2. 1 clove garlic
  3. 1 cup packed fresh cilantro leaves
  4. 2 scallions, trimmed and cut into 2-inch pieces
  5. 2 tablespoons chopped fresh mint
  6. 1 tablespoon lemon juice
  7. 1/2 teaspoon ground cumin
  8. 1/2 teaspoon ground coriander
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon sugar
  11. 3/4 cup nonfat plain Greek yogurt


  1. 8 cups cubed ripe but firm cantaloupe (about 1 small melon; 1 1/2-inch cubes)
  2. Lemon wedges for serving


  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.
  2. 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.
  3. To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.
  4. 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


Nutrition Per Serving: 211 calories; 2 g fat (0 g sat, 0 g mono); 167 mg cholesterol; 25 g carbohydrates; 24 g protein; 3 g fiber; 736 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)

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 3 lean meat