Spicy Shrimp-and-Mango Salad

 Recipe
This colorful and healthy shrimp recipe cooks in less than 6 minutes. The fresh mango, lime, and avocado make this Spicy Shrimp and Mango Salad a tasty and refreshing summer meal.

 

Yield:

Makes 4 servings (serving size: about 4 shrimp, about 2 1/2 cups salad, and 2 tablespoons dressing)

Recipe Time

Prep: 15 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 257
Fat 9 g
Satfat 1 g
Monofat 5 g
Polyfat 2 g
Protein 21 g
Carbohydrate 26 g
Fiber 6 g
Cholesterol 168 mg
Iron 5 mg
Sodium 632 mg
Calcium 90 mg

Ingredients

1 pound (raw) large shrimp, peeled and deveined (tails intact, if desired)
1 red bell pepper, cut into 1-inch chunks
2 teaspoons blackened-fish rub or Cajun seasoning
Cooking spray
8 cups packed torn Boston or Bibb lettuce leaves
1 diced peeled avocado
1 diced peeled mango
3 tablespoons salsa or picante sauce
2 tablespoons mango chutney
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro (optional)

Preparation

1. Prepare grill or broiler, or have a ridged grill pan ready to preheat. Combine shrimp and bell pepper chunks in a medium bowl. Add fish rub or Cajun seasoning; toss to coat lightly. Thread shrimp and bell pepper (alternately) on metal or bamboo skewers (the latter presoaked in water); coat with cooking spray.

2. Arrange lettuce, avocado, and mango on 4 large plates. Combine salsa, chutney, and lime juice; mix well. (Salads and dressing can be prepared up to 2 hours before serving; chill separately.)

3. Put shrimp skewers on medium-hot grill, under broiler 4 inches from heat, or in grill pan over medium-high heat. Cook 3-4 minutes per side or until shrimp are opaque. Remove shrimp and peppers from skewers; arrange over salads. Drizzle salsa mixture over salads; top with cilantro, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Karen Levin,

June 2006
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