Grilled shrimp with mint salsa verde
GEHA | June 23, 2022
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
- 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.
Makes 2 servings.
Nutritional values per serving: One serving is 6 shrimp and 1 ½ tablespoons of salsa.
|9.0 g||total fat|
|1.3 g||saturated fat|
Reprinted on June 3, 2022, courtesy of the American Heart Association. For more, visit recipes.heart.org.