Shrimp Cocktail with Tropical Fruit Salsa

Becky Luigart-Stayner

Peterson's version of the traditional shrimp cocktail with tomato sauce and lemon has charm and character. The papaya-mango salsa is spiced with chiles, cilantro, and plenty of lime juice to balance the sweetness of the fruit.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 10%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.4g
  • Carbohydrate: 6.1g
  • Fiber: 0.7g
  • Cholesterol: 172mg
  • Iron: 2.8mg
  • Sodium: 366mg
  • Calcium: 69mg

Ingredients

  • 24 jumbo shrimp (about 1 1/2 pounds)
  • 1 poblano chile, halved and seeded
  • 1 jalapeño pepper, halved and seeded
  • 1 cup finely chopped peeled mango
  • 1 cup finely chopped peeled papaya
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • Cooking spray

Preparation

  1. Peel and devein shrimp; set aside.
  2. Preheat broiler.
  3. Place poblano chile and jalapeño pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop, and place in a bowl. Add mango, papaya, red onion, cilantro, juice, and salt.
  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 2 1/2 minutes on each side or until done. Place 1/2 cup salsa in center of each of 6 small serving plates; arrange 4 shrimp over salsa.
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