Southwestern Grilled Shrimp

Cooking Light
4 servings.


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1 1/2 pounds unpeeled large fresh shrimp
2 tablespoons fresh lime juice, divided
1 tablespoon water
1 tablespoon low-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon olive oil
1 jalapeno pepper, seeded and halved
3 tomatillos, husked
1/4 cup plus 2 tablespoons cubed avocado
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Vegetable cooking spray


Peel and devein shrimp; place in a heavy-duty, zip-top plastic bag. Combine 1 tablespoon lime juice and next 4 ingredients, and pour over shrimp. Seal bag; shake gently. Marinate in refrigerator 2 hours.

Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes or until charred. Place in ice water until cool. Remove from water; peel and discard skin. Coarsely chop pepper; place in container of an electric blender. Coarsely chop tomatillos. Add tomatillos, remaining lime juice, avocado, and next 3 ingredients to blender; cover and process until smooth. Chill.

Remove shrimp from marinade; discard marinade. Thread shrimp onto four 8-inch skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place shrimp on rack; grill, covered, 3 to 4 minutes on each side or until done. Remove shrimp from skewers, and place on serving plates. Serve with tomatillo mixture.

Created date

November 2003

Nutritional Information

Calories 138
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.9 g
Carbohydrate 3.7 g
Fiber 0.6 g
Cholesterol 180 mg
Iron 3.1 mg
Sodium 379 mg
Calcium 42 mg