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Grilled Shrimp with Mango Salsa

Heart Healthy Grilled Shrimp with Mango Salsa Recipe

               
Grilled Shrimp with Mango Salsa
High protein, chili-spiked shrimp with mango-jalapeño sauce makes a sizzling dinner option that’s diabetic-friendly and gluten-free. Fresh cilantro and a squeeze of lime juice brighten up this boldly flavored dish.
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Ingredients
Recipe yields 4 servings
4 garlic cloves, minced
1 Tbsp paprika
1 1/2 tsp brown sugar
1/2 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper
1/4 cup beer or white wine
1 lb jumbo deveined unpeeled shrimp
2 Tbsp finely chopped fresh cilantro, for garnish
1 lime cut into wedges, for garnish
1 1/2 cups fresh mango or defrosted frozen mango, cubed
1/4 cup water
1 tsp olive oil
1 small red onion, finely chopped
1 Tbsp chopped jalapeño pepper
1/4 cup low fat plain yogurt (gluten free if needed)
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Helpful how to videos
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Directions
Step 1

Make shrimp marinade: In a blender or food processor, combine garlic, paprika, brown sugar, cumin, chili powder, salt, pepper and beer and puree until it becomes a smooth paste. In a large bowl, combine shrimp and marinade and toss to coat. Cover with plastic wrap and refrigerate for 15 minutes.

Step 2

Make mango jalapeno sauce: In a blender, puree mango and water and set aside. In a saucepan, heat oil over medium-high heat until hot. Add red onion and jalapeno and saute until onion is translucent, about 3 minutes. Add mango puree; bring to a boil, stirring occasionally. Reduce heat and simmer for 1 minute. Remove saucepan from heat. Stir in yogurt.

Step 3

Lightly coat a grill rack or nonstick grill pan with cooking spray. Set heat to medium-high. Cook shrimp about 2 minutes on each side. Remove shrimp and sprinkle with cilantro and a splash of fresh-squeezed lime juice. Serve shrimp with sauce.

Time: 45 minutes
Servings: 4
Calories: 194
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 4-5 shrimp, 1/2 cup sauce
Per serving:
calories:194
total fat:4g
sat fat:1g
cholesterol:174mg
sodium:332mg
total carb:15g
fibers:1g
proteins:24g

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About This Healthy Recipe

Shrimp is a low-fat, low-calorie and diabetic-friendly choice for dinner, lunch or even an appetizer or snack. But when you flavor that shrimp with vibrant spices like cumin, chili powder, paprika, garlic and pepper, you won’t be thinking about anything other than the high level of flavor it contains. Pair these heart-healthy shrimp with some sweet and spicy mango-jalapeno sauce and you’ve got a boldly flavored dish that warms your soul. This grilled shrimp recipe is one you’ll want to turn to again and again throughout the summer months because it highlights so many of the tastes of the season. If you’re following a gluten-free diet, just make sure the beer in the recipe is gluten-free or use white wine instead. The rest of the ingredients in the recipe naturally don’t contain any gluten. This is also a satisfying meal if you are following a diabetic-friendly diet or are trying to lose weight.

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Heart Healthy Grilled Shrimp with Mango Salsa Recipe
Ingredients
Recipe yields 4 servings
4 garlic cloves, minced
1 Tbsp paprika
1 1/2 tsp brown sugar
1/2 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper
1/4 cup beer or white wine
1 lb jumbo deveined unpeeled shrimp
2 Tbsp finely chopped fresh cilantro, for garnish
1 lime cut into wedges, for garnish
1 1/2 cups fresh mango or defrosted frozen mango, cubed
1/4 cup water
1 tsp olive oil
1 small red onion, finely chopped
1 Tbsp chopped jalapeño pepper
1/4 cup low fat plain yogurt (gluten free if needed)
Directions
Step 1

Make shrimp marinade: In a blender or food processor, combine garlic, paprika, brown sugar, cumin, chili powder, salt, pepper and beer and puree until it becomes a smooth paste. In a large bowl, combine shrimp and marinade and toss to coat. Cover with plastic wrap and refrigerate for 15 minutes.

Step 2

Make mango jalapeno sauce: In a blender, puree mango and water and set aside. In a saucepan, heat oil over medium-high heat until hot. Add red onion and jalapeno and saute until onion is translucent, about 3 minutes. Add mango puree; bring to a boil, stirring occasionally. Reduce heat and simmer for 1 minute. Remove saucepan from heat. Stir in yogurt.

Step 3

Lightly coat a grill rack or nonstick grill pan with cooking spray. Set heat to medium-high. Cook shrimp about 2 minutes on each side. Remove shrimp and sprinkle with cilantro and a splash of fresh-squeezed lime juice. Serve shrimp with sauce.

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