Browse Recipe Categories or

Grilled Shrimp with Mint Salsa Verde

Grilled Shrimp with Mint Salsa Verde
×

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.

Ingredients

Servings   2   Serving Size   6 shrimp and 1 1/2 tablespoons salsa

  • 1/2 tablespoon plus 1 teaspoon and 1/2 tablespoon fresh lemon juice, divided use
  • 1 teaspoon and 1 tablespoon olive oil, divided use
  • 1 medium garlic clove (minced)
  • 12 jumbo raw shrimp in shells (21 to 25 count), peeled, rinsed, and patted dry
  • 2 medium green onions (chopped)
  • 3 tablespoons chopped, fresh mint
  • 1 tablespoon snipped, fresh cilantro
  • 1/2 tablespoon drained capers
  • 1/2 tablespoon minced fresh jalapeño, seeds and ribs discarded, or to taste
  • 2 teaspoons fat-free, plain yogurt
  • 1 teaspoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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
CaloriesCalories
150 Per Serving
ProteinProtein
14 g Per Serving
FiberFiber
1 g Per Serving
Added SugarsAdded Sugars
g Per Serving

Nutrition 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

This recipe is reprinted with permission from Diabetes & Heart Healthy Meals For Two, Copyright © 2008 by the American Heart Association and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.
A tiny dollop of yogurt gives a pleasant, unexpected creaminess to the piquant salsa that is drizzled over grilled shrimp in this attractive entrée.

Nutrition Facts

Grilled Shrimp with Mint Salsa Verde
CaloriesCalories
150 Per Serving
ProteinProtein
14 g Per Serving
FiberFiber
1 g Per Serving
Added SugarsAdded Sugars
g Per Serving
×
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

Ingredients

Servings   2   Serving Size   6 shrimp and 1 1/2 tablespoons salsa

  • 1/2 tablespoon plus 1 teaspoon and 1/2 tablespoon fresh lemon juice, divided use
  • 1 teaspoon and 1 tablespoon olive oil, divided use
  • 1 medium garlic clove (minced)
  • 12 jumbo raw shrimp in shells (21 to 25 count), peeled, rinsed, and patted dry
  • 2 medium green onions (chopped)
  • 3 tablespoons chopped, fresh mint
  • 1 tablespoon snipped, fresh cilantro
  • 1/2 tablespoon drained capers
  • 1/2 tablespoon minced fresh jalapeño, seeds and ribs discarded, or to taste
  • 2 teaspoons fat-free, plain yogurt
  • 1 teaspoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.
Diabetes and Heart Healthy Meals for Two

Diabetes and Heart Healthy Meals for Two

Each recipe was designed for two--perfect for adults without children in the house or for people living alone who want to keep leftovers to a minimum. With over 170 recipes, there are plenty of options to keep your heart at its healthiest and your blood glucose under control.

Purchase:

Amazon

This recipe is reprinted with permission from Diabetes & Heart Healthy Meals For Two, Copyright © 2008 by the American Heart Association and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.