Blackened Shrimp with Tropical Pico de Gallo Salad

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

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 24%
  • Fat: 8.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.7g
  • Protein: 36.1g
  • Carbohydrate: 26g
  • Fiber: 3.8g
  • Cholesterol: 259mg
  • Iron: 5.4mg
  • Sodium: 557mg
  • Calcium: 125mg

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. 1. To prepare pico de gallo, combine first 8 ingredients; toss well.
  2. 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.
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