Nutrition Facts
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
Ingredients
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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
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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.
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