Grilled Shrimp With Yogurt Cilantro Salsa
Grilling season just got more flavorful with these Grilled Shrimp With Yogurt Cilantro Salsa! Enjoy them all summer long! Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Grilled Shrimp With Yogurt Cilantro Salsa
Persons
4
Ingredients
- 1 1/2 C. Non-Fat Plain Greek Yogurt
- 1/4 C. Coconut Milk
- 1 C. Cilantro, chopped
- 2 Tbsp. Mint, chopped
- 1/2 C. Red Bell Pepper, diced
- 1/2 C. Green Bell Pepper, diced
- 1/2 C. Yellow Bell Pepper, diced
- 1/2 C. Cucumber, diced
- 1 Jalapeño Pepper, seeded and minced
- 1 (2-inch) Piece Ginger, peeled and grated
- 1 Garlic Cloves, minced
- 1/2 tsp. Red Hot Sauce, or to taste
- 1/4 tsp. Salt
- 8 Oz. Can Pineapple Chunks In 100% Juice, divided
- 16 Large Shrimp, 20 pieces per pound
- 1/2 tsp. Cajun Creole Seasoning
- 9 Oz. Bag Baby Spinach
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.
To make the shrimp:
- Place 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.
Notes
Recipe provided with permission from Undeniably Dairy.
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