Name: Moroccan Shrimp
Yield: 4 servings
Ingredients: 1/2 cup plain nonfat yogurt; 1/4 cup fresh lime juice; 2 tablespoons honey; 1 tablespoon olive oil; 1 1/2 teaspoons peeled and grated fresh ginger; 1 teaspoon minced garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground red pepper; 2 1/2 lbs large raw shrimp, peeled and deveined, tails intact; cooking spray

Servings: 4 persons

1/2 cup plain nonfat yogurt
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon olive oil
1 1/2 teaspoons peeled and grated fresh ginger
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 1/2 lbs large raw shrimp, peeled and deveined, tails intact
cooking spray

1
Combine first 13 ingredients in a large bowl (through ground red pepper). Add shrimp; stir to coat. Cover and marinate in refrigerator 1-2 hours, stirring occasionally.
2
While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread 6-7 shrimp evenly onto each skewer.
3
Preheat grill.
4
Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.
5
Alternate cooking method: Pan fry for 3 minutes on each side in a small amount of olive oil.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Moroccan Shrimp

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