Fragrant basmati rice is topped with tandoori shrimp in a spicy tomato-coconut sauce and garnished with a refreshing siggi’s yogurt sauce.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- 1 cup siggi’s Coconut 2% Low-Fat Yogurt
- ⅔ cup uncooked basmati rice
- 1 pound shrimp
- 2 tablespoons Tandoori Masala spice blend
- 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- 1-inch piece ginger, finely grated
- 1 cup tomato sauce
- 1 cup light coconut milk
- 4 ounces spinach, roughly chopped
- ⅓ cup chopped cilantro
- 1 teaspoon chopped mint
Boil 1⅓ cups water in a medium saucepan. Stir in rice and return to a boil over medium-high heat. Reduce heat to simmer, cover and cook until rice is tender and has absorbed all liquid, about 18 to 20 minutes.
Clean, peel and devein shrimp, then pat dry and season on both sides with 1 tablespoon spice blend.
Heat olive oil in a large saucepan on medium-high heat. Add shrimp and cook for 1 minute per side, until just pink. Set aside. Add garlic, ginger and remaining tablespoon of spice blend to the pan and cook for 1 to 2 minutes, stirring occasionally, until fragrant. Add tomato sauce and coconut milk, and reduce to simmer for 10 minutes until thickened.
Whisk in ½ cup yogurt and spinach, and cook 2 minutes or until spinach is wilted. Add shrimp and cook another 3 to 4 minutes, stirring often, until shrimp is cooked through. Stir in the cilantro just before done.
While shrimp is cooking, whisk together remaining ½ cup yogurt and chopped mint in a small bowl. Season with salt and pepper, and set aside.
To serve: divide rice among 6 bowls, top with shrimp and add a dollop of coconut-mint yogurt sauce. Serves 6.
Serving size: ⅓ cup cooked rice, ⅔ cup shrimp, 1 heaping tablespoon mint yogurt garnish
CALORIES 199; TOTAL FAT 6g; SAT. FAT 3g; CHOL. 33mg; SODIUM 260mg; CARB. 25g; FIBER 2g; SUGARS 5g; PROTEIN 10g