KRAFT Creamy Cucumber Dressing makes a delicious substitute for yogurt in this tandoori recipe.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 lb. (675 g) uncooked medium shrimp, peeled, deveined
1/4 cup Kraft Creamy Cucumber Dressing
2 Tbsp. lemon juice
2 cloves garlic, minced
1 Tbsp. minced gingerroot
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. red chili powder or cayenne pepper
1 Tbsp. oil
2 Tbsp. chopped fresh coriander (cilantro)
2 Tbsp. chopped fresh mint
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How do I make it ?
Toss shrimp with dressing, lemon juice, garlic, ginger and dry seasonings.
Heat oil in large skillet on medium-high heat. Add shrimp mixture; cook and stir 5 min. or until shrimp turn pink.
Remove from heat. Stir in remaining ingredients.
Kraft Kitchen Tips!
Grilled Tandoori Shrimp
Heat barbecue to medium heat. Omit oil. Toss shrimp with dressing mixture as directed; thread onto skewers. Grill 2 to 3 min. on each side or until shrimp turn pink. Sprinkle with fresh herbs.
Serve with warm naan.
Serve Shahi Paneer as a nice complement to this quick-and-easy recipe.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 220 mg
Sodium 400 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 1 g
Protein 24 g
6 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.