Indian-Style Shrimp with Yogurt Sauce

Garam masala is a blend of Indian spices that may include cardamom, coriander, cumin, fennel, black pepper, and a variety of Northern Indian spices. The rich yogurt sauce counters the peppery shrimp. Serve over quick-cooking brown rice.

Yield: 4 servings (serving size: 1 cup shrimp and 1 tablespoon yogurt sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 22%
  • Fat: 4.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.4g
  • Carbohydrate: 4g
  • Fiber: 0.3g
  • Cholesterol: 255mg
  • Iron: 4.3mg
  • Sodium: 393mg
  • Calcium: 132mg


  • 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


  1. 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.
  2. 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.
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