Recipe

Grilled Shrimp with Yogurt Cilantro Salsa

May 29, 2016
makes 4 servings
prep time 30 min
cook time 30 min

Ingredients

  • 1 1/2 cups (12-ounces) low-fat plain yogurt
  • 1/4 cup canned coconut milk
  • 1 cup cilantro leaves, washed
  • 2 tablespoon mint leaves, chopped
  • 1/2 cup each red, green and yellow bell pepper, diced
  • 1/2 cup diced cucumber
  • 1 jalapeño pepper, seeded and minced
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • 1/2 teaspoon hot sauce, or to taste
  • 1/4 teaspoon salt
  • 1 (8-ounce) can pineapple chunks in unsweetened juice, divided
  • 16 large shrimp (20 pieces per pound)
  • 1/2 teaspoon Cajun Creole seasoning
  • 1 (9-ounce) bag baby spinach leaves

Instructions

To make the salsa: mix yogurt and coconut milk in a medium bowl until smooth. Reserve 1 tablespoon each of the cilantro and diced peppers for garnish at serving time. Stir the remaining cilantro and peppers into the yogurt mixture along with the mint, cucumber, jalapeño, ginger, garlic, hot sauce and salt. Mix in 1 tablespoon of the canned pineapple juice; refrigerate salsa until serving time. Yield: about 2 1/2 cups salsa. Thread 4 shrimp and 4 pineapple chunks on each skewer. Spray with non-stick cooking spray and sprinkle with Cajun seasoning on each side. Place on heated grill and cook about 2 minutes each side or until nicely browned and shrimp is cooked To serve, divide spinach among serving plates and spoon about 1/2 cup salsa onto each plate. Sprinkle reserved cilantro leaves and diced peppers over salsa. Place shrimp skewer alongside salsa.

Grilled Shrimp with Yogurt Cilantro Salsa

PT30M PT30M PT60M Serves 4 Ingredients: 1 1/2 cups (12-ounces) low-fat plain yogurt, 1/4 cup canned coconut milk, 1 cup cilantro leaves, washed, 2 tablespoon mint leaves, chopped, 1/2 cup each red, green and yellow bell pepper, diced, 1/2 cup diced cucumber, 1 jalapeño pepper, seeded and minced, 1 (2-inch) piece fresh ginger, peeled and grated, 1 clove garlic, minced, 1/2 teaspoon hot sauce, or to taste, 1/4 teaspoon salt, 1 (8-ounce) can pineapple chunks in unsweetened juice, divided, 16 large shrimp (20 pieces per pound), 1/2 teaspoon Cajun Creole seasoning, 1 (9-ounce) bag baby spinach leaves,

nutritional facts

Per serving

Calories 180

Total Fat 5g

Saturated Fat 3.5g

Cholestrol 50mg

Sodium 390mg

Total Carbohydrate 23g

Dietary Fiber 4g

Protein 12g

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