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

Look for bottled mango in the refrigerated food section of the produce department. Roasted bottled bell pepper is usually in the condiment aisle near the olives.

Robyn Webb
Recipe by Cooking Light May 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 cup of salad and 2 lettuce leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, 1 tablespoon juice, salt, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Add shrimp. Cover, reduce heat, and simmer 3 minutes or until the shrimp are done. Drain shrimp, and discard bay leaf. Set shrimp aside.

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  • Combine remaining 1/4 cup juice, chili sauce, and oil in a large bowl; stir with a whisk. Gently stir in shrimp, tomatoes, mango, and bell pepper. Line 4 plates evenly with lettuce leaves. Divide salad among plates.

Nutrition Facts

168 calories; calories from fat 25%; fat 4.6g; saturated fat 0.8g; mono fat 1.6g; poly fat 1.9g; protein 18.7g; carbohydrates 13.6g; fiber 1.6g; cholesterol 166mg; iron 3.1mg; sodium 472mg; calcium 46mg.
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