Fresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe. Source: Diabetic Living Magazine, Spring 2020

Hilary Meyer
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; 14 g total fat; 2 g saturated fat; 183 mg cholesterol; 503 mg sodium. 602 mg potassium; 21 g carbohydrates; 6 g fiber; 5 g sugar; 29 g protein;