Recipe by Oxmoor House January 1996


Recipe Summary

4 servings.


Ingredient Checklist


Instructions Checklist
  • Peel and devein shrimp; set aside.

  • Coarsely chop 1 mango. Slice remaining mango into 1/4-inch-thick slices; set aside. Combine chopped mango, lime juice, and next 5 ingredients in container of an electric blender or food processor. Cover and process until smooth, stopping once to scrape down sides; set aside.

  • Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil, and place over medium-high heat until hot. Add shrimp, and saute 3 minutes. Remove from skillet, and set aside. Add tuna to skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat, and let cool completely. Flake tuna into large pieces with a fork.

  • To serve, place 1 1/2 cups spinach on each of 4 plates. Arrange sliced mango, shrimp, and tuna evenly over spinach; sprinkle with onion. Drizzle mango mixture evenly over salads. Serve with breadsticks.


Oxmoor House Cooking Light Collection

Nutrition Facts

280 calories; calories from fat 23%; fat 7.2g; saturated fat 1.5g; mono fat 3.2g; poly fat 1.7g; protein 25.1g; carbohydrates 26.6g; cholesterol 127mg; sodium 379mg.