Blackened Shrimp with Tropical Pico de Gallo Salad

recipe
Sweet-tart pico de gallo complements the shrimp. We seed the serrano chile so its heat doesn't overpower the relish.

Yield:

4 servings (serving size: 6 shrimp and 1 cup pico de gallo)

Recipe from

Cooking Light

Nutritional Information

Calories 319
Caloriesfromfat 24 %
Fat 8.3 g
Satfat 1 g
Monofat 3.3 g
Polyfat 2.7 g
Protein 36.1 g
Carbohydrate 26 g
Fiber 3.8 g
Cholesterol 259 mg
Iron 5.4 mg
Sodium 557 mg
Calcium 125 mg

Ingredients

Pico de gallo:
1 1/2 cups diced pineapple
1 1/2 cups diced peeled ripe mango
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon finely chopped seeded serrano chile
1/4 teaspoon salt
Shrimp:
1 tablespoon paprika
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground chipotle chile powder
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
4 teaspoons canola oil, divided

Preparation

1. To prepare pico de gallo, combine first 8 ingredients; toss well.

2. To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp. Serve shrimp over pico de gallo.

Note:

David Bonom,

Cooking Light

March 2008
My Notes

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