Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Source:
  • Start to Finish: 30 minutes
  • Makes 2 servings

Ingredients Edit

Directions Edit

  1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse.
  2. Set shrimp aside.

Green sauce Edit

  1. In a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender.
  2. Cool slightly.
  3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley.
  4. Cover and blend or process until nearly smooth.
  5. Return mixture to skillet and heat through.

Assembly Edit

  1. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well.
  2. Toss cooked shrimp with sauce.
  3. To serve, spoon shrimp mixture over rice.
  4. If desired, garnish with tomato wedges and additional cilantro.

Notes Edit

  • Make-ahead tip: prepare the sauce as directed, except do not return the sauce to the skillet. Cover and chill the sauce for up to 2 days. To serve, place in a covered saucepan and heat over medium heat until hot.
  • Double the recipe to serve 4
  • Use a large skillet to cook the tomatillo mixture.

Nutritional information Edit

Per serving:

  • 119 Calories | 5g Total Fat | 1g Saturated Fat | 131mg Cholesterol | 252mg Sodium | 4g Carbs | 4g Fiber | 15g Protein
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