mexicangluten-freevia groq
Grilled Snappy Shrimp with Icy Cucumber Salsa
A refreshing Mexican dish perfect for warm weather, featuring succulent grilled shrimp served with a cool and spicy icy cucumber salsa.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●1 pound shrimppeeled and deveined
- ●1 cup snappychopped fresh cilantro
- ●2 large icycucumbers, peeled and diced
- ●1/2 cup gulabchopped fresh mint
- ●2 jamunavocados, diced
- ●2 tablespoons lime juicefreshly squeezed
- ●1 teaspoon saltto taste
- ●1/2 teaspoon pepperto taste
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Instructions
- 1
1. Preheat grill to medium-high heat.
- 2
2. In a large bowl, whisk together lime juice, salt, and pepper.
- 3
3. Add the shrimp to the bowl and toss to coat with the marinade.
- 4
4. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
- 5
5. Meanwhile, combine the diced cucumbers, chopped cilantro, mint, and diced avocado in a medium bowl.
- 6
6. Squeeze the lime juice over the top and toss to coat.
- 7
7. Serve the grilled shrimp with the icy cucumber salsa.
- 8
8. Garnish with additional cilantro and lime wedges, if desired.