Serves 4
247 cal · 20 min
Grilled Shrimp with Cantaloupe Avocado Salsa
Recipe GLPR1205e13cf6760d
Succulent grilled shrimp seasoned with garlic and oil, topped with a vibrant salsa featuring sweet cantaloupe, creamy avocado, black beans, and fresh cilantro. A light, refreshing dish that's perfect as an appetizer or main course.
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Ingredients
1 lime, divided (half for salsa, half for garnish)
1 avocado, cubed
2 cups diced cantaloupe
1/4 cup chopped red onion
1 cup canned low-sodium black beans, drained and rinsed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1 pound large or jumbo shrimp, peeled with tails on
1 tablespoon canola oil
1 clove garlic, minced
Bamboo skewers, soaked in water
Directions
Heat your grill to medium-high heat.
Cut the lime in half. Squeeze the juice from one half into a small bowl and reserve the other half for garnish.
Add the diced avocado, cantaloupe, red onion, drained black beans, cilantro, salt, and black pepper to the lime juice. Gently toss to combine without crushing the avocado.
Peel the shrimp, leaving the tails intact. Pat dry with paper towels.
Thread the shrimp onto soaked bamboo skewers, placing 3-4 shrimp per skewer.
In a small bowl, combine the canola oil and minced garlic. Brush the shrimp skewers generously on all sides with the garlic-oil mixture.
Place the shrimp skewers on the preheated grill and cook for 4-5 minutes total, turning once halfway through. Shrimp are cooked when they turn opaque and pink, and have reached an internal temperature of 145°F.
Transfer the grilled shrimp to serving plates. Top generously with the cantaloupe-avocado salsa and garnish with lime wedges. Serve immediately.
