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Skinny Cajun Shrimp with Mango-Edamame Salsa

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Skinny Cajun Shrimp with Mango-Edamame Salsa
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 4
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60% less total fat • 45% less sodium than the original recipe. Perfect for those in a hurry, this sweet and spicy shrimp dish is ready in just 20 minutes.

Ingredients

2
mangoes, seeded, peeled, and chopped
1
cup frozen shelled edamame, prepared according to package directions and cooled slightly
1
red sweet pepper, seeded and chopped
1/2
cup finely chopped green onions
1/4
cup snipped fresh cilantro
2
tablespoons lime juice
1 1/2
tablespoons canola oil
1/4
teaspoon salt
1
pound fresh or frozen large shrimp
2
teaspoons purchased salt-free Cajun seasoning
Belgian endive leaves (optional)

Directions

  • 1 For mango-edamame salsa, in a medium bowl combine mangoes, edamame, red pepper, green onions, cilantro, lime juice, 1/2 tablespoon canola oil, and the salt. Toss gently to mix. Cover and chill until serving time or for up to 2 hours. Makes 3 cups.
  • 2 Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large bowl toss shrimp with Cajun seasoning. In a heavy large skillet heat remaining 1 tablespoon canola oil over medium-high heat. Add shrimp; cook and stir about 5 minutes or until shrimp are opaque.
  • 3 Serve shrimp with mango-edamame salsa and, if desired, Belgian endive leaves.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 3 ounces cooked shrimp plus 3/4 cup salsa
Calories
340
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
0%
(
Saturated Fat
1 1/2g
0%
,
Trans Fat
0g
)
Cholesterol
170mg
0%
Sodium
330mg
0%
Total Carbohydrate
29g
0%
(
Dietary Fiber
6g
0%
,
Sugars
22g
)
Protein
33g
Daily Value*:
Vitamin A
50%
50%
Vitamin C
140%
140%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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