Low Fat Tandoori Shrimp
Elevate your weeknight dinners with this Low Fat Tandoori Shrimp, a vibrant and guilt-free take on a classic Indian-inspired dish. Packed with bold flavors from a zesty marinade of non-fat Greek yogurt, aromatic spices like garam masala, cumin, and smoked paprika, and a hint of heat from cayenne, this recipe offers a protein-rich, healthy meal option that's bursting with taste. The shrimp are oven-roasted to perfection in just 10 minutes, yielding tender, succulent bites with a slight char that mimics traditional tandoori cooking without the excess fat. Perfect for meal preps or easy entertaining, serve these flavorful shrimp with a side of fresh salad, steamed veggies, or whole-grain flatbread. With a quick prep time and exotic flavors, this dish will become your go-to for a delicious, low-calorie dinner packed with spice, zest, and nutrition.
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Recipe Information
Ingredients
- 500 grams Large shrimp (peeled and deveined)
- 120 grams Non-fat plain Greek yogurt
- 2 tablespoons Fresh lemon juice
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Cayenne pepper (optional, for heat)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- as needed Olive oil spray
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a mixing bowl, combine non-fat plain Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper (if using), salt, and black pepper. Mix well to form a smooth marinade.
Add the shrimp to the bowl and toss to coat evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 3 hours for deeper flavor.
Preheat your oven to 220°C (430°F) and line a baking sheet with foil. Lightly spray the foil with olive oil to prevent sticking.
Arrange the marinated shrimp in a single layer on the prepared baking sheet. Spray the top of the shrimp lightly with olive oil for a golden finish.
Roast the shrimp in the preheated oven for 6-8 minutes, flipping them halfway through cooking. The shrimp are done when they are opaque and slightly charred around the edges. Be careful not to overcook.
Remove the shrimp from the oven and transfer them to a serving platter. Garnish with fresh chopped cilantro and serve with lemon wedges on the side.
Enjoy the Low Fat Tandoori Shrimp with a side of salad, steamed vegetables, or whole-grain flatbread for a complete meal.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.1 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
