Grilled Shrimp Recipe with Mango Jalapeño Sauce Video
Here's a quick, easy recipe for a delicious summer meal. It meets the dietary needs of people with diabetes, those looking for heart healthy recipes and people who follow gluten free diets.
1 1/2 cups fresh or frozen mango, cubed (defrost if using frozen)
1/4 cup water
1 tsp canola oil
1 small red onion, finely chopped
1 Tbsp jalapeño chili, finely chopped
1/4 cup low fat yogurt
Shrimp marinade
Combine garlic, paprika, brown sugar, cumin, chili powder, salt, pepper, and beer in blender or food processor. Puree until it becomes a smooth paste. Put shrimp in large bowl. Pour marinade over shrimp and toss to coat. Cover and refrigerate for 15 minutes.
Mango Jalapeño Sauce
Puree mango and 1/4 cup of water and set aside. Heat oil in nonstick saucepan. Sauté red onion and jalapeño cook until onion is translucent, about 3 minutes. Add mango puree; bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove saucepan from heat. Stir in yogurt.
Grilling instructions
Spritz 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 with sauce and plenty of napkins.
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