Heart Healthy
A tiny dollop of yogurt gives a pleasant, unexpected creaminess to the piquant salsa that is drizzled over grilled shrimp in this attractive entrée.
Print Recipe
Grilled Shrimp with Mint Salsa Verde
A tiny dollop of yogurt gives a pleasant, unexpected creaminess to the piquant salsa that is drizzled over grilled shrimp in this attractive entrée.
-
Total Time:
15
-
Servings:
2
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Serving Size :
6 shrimp and 1 1/2 tablespoons salsa
Ingredients
-
-
-
1 medium garlic clove -
12 shrimp -
2 medium green onions -
3 tablespoons mint -
1 tablespoon cilantro -
1/2 tablespoon capers -
-
2 teaspoons yogurt -
1 teaspoon water -
1/8 teaspoon salt -
1/8 teaspoon pepper -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
In a small glass baking dish, whisk together 1/2 tablespoon plus 1 teaspoon lemon juice, 1 teaspoon oil, and garlic. Add the shrimp, turning to coat. Cover and refrigerate for 10 minutes, turning once. -
Meanwhile, in a mini food processor, process the green onions, mint, cilantro, capers, jalapeño, yogurt, water, salt, pepper, remaining 1/2 tablespoon lemon juice, and remaining 1 tablespoon oil for 30 seconds, or until smooth and creamy. Scrape the side once or twice during this process. -
Preheat a grill pan on medium-high heat. Lightly spray with cooking spray. Remove the shrimp from the marinade. Discard the marinade. Grill the shrimp for 2 to 3 minutes on each side, or until pink and cooked through. Serve with the salsa verde drizzled on top.
Nutrition Facts
Grilled Shrimp with Mint Salsa Verde
Calories
Protein
Fiber
Added SugarsNutrition Facts
| Calories | 150 | |
|---|---|---|
| Total Fat | 9.0 g | |
| Saturated Fat | 1.3 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.2 g | |
| Monounsaturated Fat | 6.4 g | |
| Cholesterol | 125 mg | |
| Sodium | 365 mg | |
| Total Carbohydrate | 3 g | |
| Dietary Fiber | 1 g | |
| Sugars | 1 g | |
| Protein | 14 g | |
Dietary Exchanges
2 lean meat, 1 1/2 fat
-
Total Time:
15
-
Servings:
2
-
Serving Size :
6 shrimp and 1 1/2 tablespoons salsa
Ingredients
-
-
-
1 medium garlic clove -
12 shrimp -
2 medium green onions -
3 tablespoons mint -
1 tablespoon cilantro -
1/2 tablespoon capers -
-
2 teaspoons yogurt -
1 teaspoon water -
1/8 teaspoon salt -
1/8 teaspoon pepper -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
In a small glass baking dish, whisk together 1/2 tablespoon plus 1 teaspoon lemon juice, 1 teaspoon oil, and garlic. Add the shrimp, turning to coat. Cover and refrigerate for 10 minutes, turning once. -
Meanwhile, in a mini food processor, process the green onions, mint, cilantro, capers, jalapeño, yogurt, water, salt, pepper, remaining 1/2 tablespoon lemon juice, and remaining 1 tablespoon oil for 30 seconds, or until smooth and creamy. Scrape the side once or twice during this process. -
Preheat a grill pan on medium-high heat. Lightly spray with cooking spray. Remove the shrimp from the marinade. Discard the marinade. Grill the shrimp for 2 to 3 minutes on each side, or until pink and cooked through. Serve with the salsa verde drizzled on top.