Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Elaine Magee, M.P.H., R.D. and Marge Perry
Recipe by Cooking Light July 2003

Gallery

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

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

272 calories; calories from fat 23%; fat 6.9g; saturated fat 0.8g; mono fat 2.5g; poly fat 2.2g; protein 35.7g; carbohydrates 16.1g; fiber 2.5g; cholesterol 259mg; iron 4.8mg; sodium 612mg; calcium 110mg.
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