ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Southwestern Grilled Shrimp

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.