Grilled Shrimp with Mint Salsa Verde

Grilled Shrimp with Mint Salsa Verde
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Grilled Shrimp with Mint Salsa Verde

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.
This recipe is reprinted with permission from Diabetes & Heart Healthy Meals For Two, Copyright © 2008 by the ľ¹ÏÖ±²¥ and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.

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.
This recipe is reprinted with permission from Diabetes & Heart Healthy Meals For Two, Copyright © 2008 by the ľ¹ÏÖ±²¥ and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.

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