Spiced Shrimp with Peach Salsa

Spiced Shrimp with Peach Salsa Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Yield:

4 servings (serving size: 5 ounces shrimp and 1 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 23 %
Fat 6.9 g
Satfat 0.8 g
Monofat 2.5 g
Polyfat 2.2 g
Protein 35.7 g
Carbohydrate 16.1 g
Fiber 2.5 g
Cholesterol 259 mg
Iron 4.8 mg
Sodium 612 mg
Calcium 110 mg

Ingredients

Peach Salsa:
3 1/2 cups coarsely chopped peeled peaches
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped green bell pepper
1/3 cup coarsely chopped red onion
1 jalapeño pepper, seeded and chopped
1/4 cup fresh cilantro leaves
1 tablespoon lime juice
1/4 teaspoon salt
Shrimp:
1/4 teaspoon salt
2 teaspoons brown sugar
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

Preparation

To prepare salsa, place the first 8 ingredients in a food processor; pulse 8 times. Set aside.

To prepare shrimp, combine salt, sugar, cumin, pepper, and shrimp in large bowl; toss gently to coat. Heat oil in large nonstick skillet over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Serve with peach salsa.

Elaine Magee, M.P.H., R.D. and Marge Perry,

Cooking Light

July 2003
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