Citrus Yogurt Shrimp

Servings 6 people


  • 2 tablespoons olive oil
  • 2 pounds large shrimp peeled and deveined
  • 3 cloves garlic minced
  • 1 jalapeno pepper de-seeded and chopped
  • 1/2 cup whole milk Greek yogurt
  • 1/4 cup chopped cilantro
  • 1/4 cup lemon juice
  • 2 tablespoons orange juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • sea salt and freshly ground black pepper to taste


  • Heat the oil in a large skillet over medium heat.
  • Add shrimp, garlic, and jalapeno; cook until shrimp are pink and opaque (3 to 4 minutes per side) and garlic is soft.
  • Remove from heat and set aside to cool.
  • Meanwhile, in a large bowl, blend together remaining ingredients (yogurt through salt and pepper); add shrimp mixture and toss to combine.
  • Serve at room temperature or cover and chill before serving.


SERVING SUGGESTION: Serve shrimp mixture over mixed salad greens. Add sliced cucumber and tomatoes on the side. VEGETARIAN: Use extra-firm tofu instead of shrimp. KOSHER: Use Vegetarian option (above). GLUTEN FREE: Make sure yogurt is gluten-free. NUTRITION: Per Serving: 228 Calories; 8g Fat; 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 234mg Cholesterol; 271mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Points: 6
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