Quick Grilled Tandoori Shrimp Bowls
with Raita, Kachumber & Cashews
Cooking time
10 minutes
Servings
2/4
Calories
350 /serving
When a hot barbecue meets a hot tandoori marinade, dinner is lit. Skewers of sizzling shrimp plunk down on an Indian-style cucumber and sweet pepper salad, while nuts boost the keto proteins and raita soothes the spiciness.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 1 Head of Boston lettuce
- 1 Sweet pepper
- 1 Lime
- 2 Cucumbers
- 10ml Tandoori paste
- 25g Roasted cashews
- 60g Garlic-cucumber yogurt (raita)
- 4 Bamboo skewers
Contains: Cashews • Milk • Shrimp
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
16 g
Saturated Fat
3 g
Sodium
1240 mg
Total Carb
24 g
Sugars
11 g
Protein
30 g
Fibre
4 g
Preparation
Mise en place
- Heat the BBQ on medium (or pan on medium), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- Small-dice the cucumbers.
- Halve, core and small-dice the sweet pepper.
- Separate the lettuce leaves; tear the leaves.
- Halve the lime; juice ½ and quarter the remaining ½.
Prepare the shrimp skewers
- Pat the shrimp dry (remove the shells from the tails if desired); rub with the tandoori paste and a drizzle of oil.
- Drain the skewers and thread each one with the shrimp, leaving 1-inch free on the bottom.
Grill the shrimp skewers
- Add the shrimp skewers* to the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
Make the kachumber salad
- In a large bowl, combine the cucumbers, sweet pepper, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the lettuce between your bowls.
- Top with the kachumber salad and shrimp skewers.
- Garnish with the cashews, raita and lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
