Here’s a healthy recipe for a delicious grilled shrimp meal. Refreshing mango salsa makes a healthy dip for this easy seafood recipe.

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Ingredients

  • 4 garlic cloves, minced
  • 1 Tbsp paprika
  • 1 1/2 tsps 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 Tbsps 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)

Preparation

  • 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.
  • 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.
  • 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.

Nutrition Facts

Serving size: 4-5 shrimp ; 1/2 cup sauce

Per Serving: Calories: 194, Fat: 4g, Saturated Fat: 1g, Cholesterol: 174mg, Sodium: 332mg, Carbohydrates: 15g, Fiber: 1g, Protein: 24g

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Date Last Reviewed: February 5, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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