Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The jewel-toned salsa features fresh seasonal fruit and serves as a fitting complement to the shrimp, which is heavily seasoned. It also makes a nice accompaniment to grilled chicken breasts.

Recipe by Cooking Light December 2004


Credit: Karry Hosford

Recipe Summary test

12 servings (serving size: 3 shrimp and 1/4 cup salsa)


Ingredient Checklist


Instructions Checklist
  • To prepare salsa, combine the first 6 ingredients.

  • To prepare shrimp, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.

  • Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.

Nutrition Facts

127 calories; calories from fat 23%; fat 3.2g; saturated fat 0.5g; mono fat 1.6g; poly fat 0.7g; protein 12.4g; carbohydrates 12.6g; fiber 1.3g; cholesterol 86mg; iron 1.9mg; sodium 235mg; calcium 45mg.