Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"Chipotle chiles, not normally found in tandoori, add a wonderful smoky flavor to the marinade. Grilled shrimp, sweet mango, red onion, fragrant cilantro, and pungent mint all make for a striking combination of flavors." -Edwina Gadsby, Great Falls, MT

Edwina Gadsby, Great Falls, Montana
Recipe by Cooking Light July 2006

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Yield:
8 servings (serving size: 1 topped flatbread and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

  • 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.

Nutrition Facts

400 calories; calories from fat 25%; fat 11.1g; saturated fat 2g; mono fat 4.3g; poly fat 4.1g; protein 28.8g; carbohydrates 45.2g; fiber 1.7g; cholesterol 131mg; iron 4.5mg; sodium 562mg; calcium 188mg.
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