Grilled Shrimp with Cantaloupe Avocado Salsa
Savory sweet salsa featuring cantaloupe and avocado is the perfect complement to grilled shrimp.
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.92 of 5 (78 ratings)
Food groups
- Fruit: 1/2 cups
- Protein Foods: 2 1/2 ounces
- Vegetables: 3/4 cups
Ingredients
- For the salsa:
- 1 lime (divided, half for salsa and half for garnish)
- 1 avocado, cubed
- 2 cups diced cantaloupe
- 1/4 cup chopped red onion
- 1 cup canned black beans, low sodium, drained and rinsed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- For the shrimp:
- 1 pound large or jumbo shrimp, uncooked
- 1 tablespoon canola oil
- 1 clove diced garlic
- bamboo skewers
Directions
- Preheat grill.
- Slice lime in half.
- In a small bowl, squeeze juice from one half of lime; reserve other half for garnish.
- Add remaining salsa ingredients and gently mix.
- Peel shrimp, leaving the tails on.
- Skewer shrimp on bamboo skewers.
- In a small dish mix together canola oil and garlic.
- Coat shrimp with oil-garlic mix.
- Grill 4 to 5 minutes or until cooked.
- To serve, top shrimp with salsa, garnish with lime wedges.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 247.12 |
| Total Fat | 10.25 g |
| Saturated Fat | 1.36 g |
| Monounsaturated Fat | 6 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 112.07 mg |
| Carbohydrates | 22.41 g |
| Dietary Fiber | 7.54 g |
| Total Sugars | 7.11 g |
| Added Sugars included | 0 g |
| Protein | 17.35 g |
| Calcium | 86 mg |
| Potassium | 623 mg |
| Sodium | 363.11 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 64 mg |
| Phosphorus | 321 mg |
| Selenium | 29 mg |
| Zinc | 2 mg |
| Vitamin A | 230 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.8 mcg |
| Vitamin C | 18 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 16 mcg |
| Folate | 94 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 98 mg |
Notes
Serve with 8 ounces non-fat milk and brown rice.
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Source
Recipe by: Produce for Better Health
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/grilled-shrimp-cantaloupe-avocado-salsa. Federal works are public domain in the United States.