Grilled Shrimp with Cantaloupe-Avocado Salsa (Camarones a la Parrilla)

Increasing the portion of shrimp makes this dish an even better source of lean protein, perfectly complemented by the fiber and healthy fats in the fresh salsa.

Ingredients

• 1 lime (divided, half for salsa and half for garnish) · 14 kcal
• 1 avocado, cubed · 231 kcal
• 2 cups diced cantaloupe · 100 kcal
• 1/4 cup chopped red onion · 16 kcal
• 1 cup canned black beans, low sodium, drained and rinsed · 209 kcal
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro · 2 kcal
• 600 grams large or jumbo shrimp, uncooked · 392 kcal
• 1 tablespoon canola oil · 116 kcal
• 1 clove diced garlic · 4 kcal
• bamboo skewers

Method

1. Preheat your grill to medium-high heat. In a medium bowl, combine the cubed avocado, diced cantaloupe, chopped red onion, drained black beans, and chopped cilantro.

   

2. Squeeze the juice from half of the lime over the salsa mixture, season with salt and black pepper, and toss gently to combine. Set the salsa aside and cut the remaining lime half into wedges for serving.

   

3. Peel the shrimp, leaving the tails on. Thread the shrimp onto bamboo skewers. In a small dish, mix the canola oil and diced garlic, then brush this mixture evenly over the shrimp.

   

4. Grill the shrimp skewers for 4 to 5 minutes, turning once, until they are pink and cooked through. Serve the warm shrimp topped with the fresh cantaloupe-avocado salsa and garnished with the lime wedges.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.