Easy Grilled Shrimp With Cilantro Salsa Verde
Active Time: 30 minutes
Total Time: 30 minutes
Serves 4- 1 cup fresh cilantro leaves and tender stems, coarsely chopped, plus more for garnish
- 1/4 cup fresh flat-leaf parsley leaves, coarsely chopped
- 2 cloves garlic, halved
- 2 limes, juiced
- 4 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 1 (15-ounce) can no-salt-added white beans, rinsed
- 1 pint grape tomatoes, halved
- 1 medium cucumber, seeded and chopped
- 1 pound large shrimp (21 to 25 count), peeled and deveined
Preheat grill to medium-high.
Combine cilantro, parsley, garlic, lime juice, oil, 1/4 teaspoon 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 teaspoon 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.
Broiling Tips
To broil the shrimp, preheat broiler to high. Skewer the shrimp as directed 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.
Recipe nutrition per serving: 320 Calories, Total Fat: 14 g, Saturated Fat: 2 g, Cholesterol: 183 mg, Carbohydrates: 21 g, Fiber: 6 g, Total Sugars: 5 g, Protein: 29 g, Sodium: 503 mg, Potassium: 602 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
