Dirigo Dish: Grilled Shrimp with Mint Salsa Verde

Spring is just around the corner and we’re celebrating with a fresh and tasty recipe (with a touch of green for St. Paddy’s Day) from the American Heart Association. Find even more heart healthy recipes at www.heart.org!


Servings 2

  • 1/2 tablespoon plus 1 teaspoon and 1/2 tablespoon fresh lemon juice, divided use
  • 1 teaspoon and 1 tablespoon olive oil, divided use
  • 1 medium garlic clove (minced)
  • 12 jumbo raw shrimp in shells (21 to 25 count), peeled, rinsed, and patted dry
  • 2 medium green onions (chopped)
  • 3 tablespoons chopped, fresh mint
  • 1 tablespoon snipped, fresh cilantro
  • 1/2 tablespoon drained capers
  • 1/2 tablespoon minced fresh jalapeño, seeds and ribs discarded, or to taste
  • 2 teaspoons fat-free, plain yogurt
  • 1 teaspoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray


  1. In a small glass baking dish, whisk together 1/2 tablespoon plus 1 teaspoon lemon juice, 1 teaspoon oil, and garlic. Add the shrimp, turning to coat. Cover and refrigerate for 10 minutes, turning once.
  2. Meanwhile, in a mini food processor, process the green onions, mint, cilantro, capers, jalapeño, yogurt, water, salt, pepper, remaining 1/2 tablespoon lemon juice, and remaining 1 tablespoon oil for 30 seconds, or until smooth and creamy. Scrape the side once or twice during this process.
  3. Preheat a grill pan on medium-high heat. Lightly spray with cooking spray. Remove the shrimp from the marinade. Discard the marinade. Grill the shrimp for 2 to 3 minutes on each side, or until pink and cooked through. Serve with the salsa verde drizzled on top.
The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

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