4 servings (serving size: 1 cup shrimp and 1 tablespoon yogurt sauce)
1 (6-ounce) carton plain low-fat yogurt
2 tablespoons chopped fresh cilantro
2 teaspoons canola oil
1 1/2 teaspoons bottled minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1 1/2 teaspoons garam masala
1/8 teaspoon salt
1/8 teaspoon ground red pepper
How to Make It
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape drained yogurt into a bowl using a rubber spatula. Stir in chopped cilantro. Cover and refrigerate.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute. Add shrimp; sprinkle shrimp with garam masala, salt, and pepper. Cook 6 minutes or until shrimp are done. Serve with yogurt sauce.