Chipotle Tandoori Shrimp Wraps |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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 Ingredients:
1 1/2 cups plain low-fat yogurt, divided |
2 tablespoons minced peeled fresh ginger |
2 tablespoons minced garlic |
2 tablespoons fresh lemon juice |
1 tablespoon fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1 teaspoon adobo sauce |
2 chipotle chiles, canned in adobo sauce, seeded and minced |
1 1/2 pounds medium shrimp, peeled and deveined |
cooking spray |
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 |
Directions:
1. 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.
2. Prepare grill.
3. 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.
|
|