Fresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe.

Hilary Meyer
Source: Diabetic Living Magazine, Spring 2020


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high. (No grill? See Tip.)

  • Combine cilantro, parsley, garlic, lime juice, oil, 1/4 tsp. salt, and pepper in a mini food processor. Process until the herbs are finely chopped. Reserve 1/4 cup of the salsa. Transfer the rest to a medium bowl and add beans, tomatoes, and cucumber; stir to combine.

  • Thread shrimp onto four 12-inch metal or bamboo skewers and sprinkle with the remaining 1/4 tsp. salt. Grill the shrimp, turning once, until they turn pink and opaque, 2 to 3 minutes per side. Serve the shrimp over the vegetable mixture, drizzled with the reserved salsa. Garnish with additional cilantro, if desired.


Equipment: Mini food processor; four 12-inch metal or bamboo skewers

Tip: To broil the shrimp: Preheat broiler to high. Skewer the shrimp as directed in Step 3 and place on a large baking sheet. Broil 3 to 4 inches from the heat source, flipping the skewers once and turning the pan as needed, until the shrimp are pink and opaque, 3 to 4 minutes per side.

Nutrition Facts

320 calories; protein 29g 58% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 6g 24% DV; sugars 5g; fat 14g 22% DV; saturated fat 2g 10% DV; cholesterol 183mg 61% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 602mg 17% DV; sodium 503mg 20% DV; thiamin -1mg -100% DV.