Spiced Shrimp with Peach Salsa

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Yield: 4 servings (serving size: 5 ounces shrimp and 1 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 23%
  • Fat: 6.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 35.7g
  • Carbohydrate: 16.1g
  • Fiber: 2.5g
  • Cholesterol: 259mg
  • Iron: 4.8mg
  • Sodium: 612mg
  • Calcium: 110mg

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

  1. To prepare salsa, place the first 8 ingredients in a food processor; pulse 8 times. Set aside.
  2. 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.
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