2 chipotle chiles, canned in adobo sauce, seeded and minced
1 1/2 pounds medium shrimp, peeled and deveined
8 (7-inch) flatbreads (such as Flatout)
1 cup diced peeled mango
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
2 thinly sliced jalapeño peppers
8 lime wedges
How to Make It
Combine 1 cup plain low-fat yogurt and the next 10 ingredients (through shrimp) in a large zip-top plastic bag; seal bag. Toss well to coat. Marinate in the refrigerator for 1 hour, turning the bag occasionally.
Remove shrimp from bag; discard marinade. Thread shrimp evenly onto each of 8 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until done. Let shrimp stand 5 minutes. Remove shrimp from skewers. Divide shrimp evenly among each of 8 flatbreads. Top each serving with 2 tablespoons mango, 1 tablespoon onion, 1 1/2 teaspoons fresh cilantro, and 1 tablespoon of the remaining yogurt. Divide jalapeño evenly among flatbreads. Serve with lime wedges.
Nice flavor - I did add some garam masala and would add a little extra chipotle next time. The yogurt marinade was quite spicy but when the shrimp were cooked I thought they could have used a little more heat. I would make this again and increase the chipotle and the marinade time.
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