Calypso Shrimp with Black Bean-Citrus Salsa

Prep Time

Minutes

Total Time

2:30

Hrs:Mins

Makes

servings

(9 ratings)

Member Reviews (9)

Betty Crocker Cookbook for Women shares a recipe! Simple shrimp turn into spectacular shrimp when jazzed with a marinade and flavor-packed salsa.

Not what you're looking for? Try another search:

Shrimp and Marinade

2	teaspoons grated orange peel
1/4	cup orange juice
1/2	teaspoon seasoned salt
4	cloves garlic, finely chopped
1	lb uncooked large shrimp (21 to 30), peeled, deveined
1	tablespoon canola oil

Salsa

1	can (15 oz) Progresso® black beans, drained, rinsed
1	medium orange, peeled, divided into segments, membrane removed and cut in half
1/4	cup Old El Paso® Thick 'n Chunky salsa
2	tablespoons chopped fresh cilantro
1	teaspoon grated lime peel
2	cloves garlic, finely chopped

In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.
In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink.
Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.

Do-Ahead

You can make this salad ahead of time; cover and refrigerate the cooked shrimp separately from the salsa. Just before serving, arrange on plates.

Substitution

You can use red beans instead of black beans if you like.

Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 160mg;
Sodium 470mg;
Total Carbohydrate 33g

(Dietary Fiber 7g,
Sugars 7g),

Protein 26g;

Percent Daily Value*:

Vitamin A 8%;
Vitamin C 50%;
Calcium 10%;
Iron 30%;

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
3 1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Not what you're looking for? Try another search:

Reviews & Comments

1 - 9 of 9 Reviews View All

Reviewed by: decar48 Date Posted: 9/9/2008 5:55:58 AM Rating:

Comments:
Since my husband & I liked this so much I decided to make it a hair differently for my Girls Night Out group. Added some red pepper flakes (about 1/2 tsp) to the marinade. For salsa added 1 seeded, minced jalapeno and used a can of mandarin oranges instead of a fresh one. Cooked the shrimp about 2 hrs before I wanted to serve and refrigerated that and the salsa separately. To serve I covered the plate with baby spinach, mounded the salsa in the middle and surrounded it with the shrimp. Very pretty and everyone loved the flavor.

Reviewed by: decar48 Date Posted: 9/9/2008 5:55:58 AM Rating:

Comments:
Just used nonstick spray to save on calories when cooking shrimp. Added a minced jalapeno(seeded) to the salsa. Now for the best part--put it all over a bed of rice and this appetizer became a meal! Very good!

Reviewed by: Margarita girl Date Posted: 4/4/2008 8:28:56 AM Rating:

Comments:
I prepared this for friends at a gathering and they loved it. I added some fresh lime juice to the salsa and reduced the amount of beans. It was simple and delicious.

Reviewed by: DyShaun at Betty Crocker Date Posted: 11/8/2007 9:46:29 AM Rating:

Comments:
Tasted good, but I tried to customize and made a mess of it using the wrong salsa. Be sure to follow the recipe.

Date Posted: 9/17/2007 10:16:45 AM Rating:

Comments:
I tried to jazz it up with a few substitutions, that didn''t work. The shrimp themselves were excellent and the marinade extremely flavorful. A little smoked spanish paprika on top helped to add an extra dimension. Not as big on the salsa as the orange pieces were too big in relation to the beans. I tried switching out a sweeter, hotter salsa and put in some serrano pepper - it didn''t work very well. I''ll follow the recipe more closely next time and hopefully get better results.

Reviewed by: FinleyMom Date Posted: 8/24/2007 10:26:33 AM Rating:

Comments:
Very good. Spicy but not too much! Thanks for sharing!

Reviewed by: KMK-W Date Posted: 5/4/2007 9:51:33 AM Rating:

Comments:
We all really enjoy shrimp and this was a big hit, especially with my husband. Our 4 year old scarfed down the shrimp, but pretty much ignored the black bean salsa which left more for the grown-ups. I deglazed the pan with a little white wine and orange juice which gave us a little sauce for the brown rice I served with the shrimp.

Reviewed by: garkittie Date Posted: 4/23/2007 10:34:33 AM Rating:

Comments:
I love seafood,I am always looking for easy recipes to make.This one is easy and very simple.

Reviewed by: FJS Date Posted: 4/23/2007 10:34:33 AM Rating:

Comments:
While I like part of this recipe, I would substitute basil leaves for the cilantro, delete the black beans, add a little mango, and saute to serve over angel hair pasta.

1 - 9 of 9 Reviews View All


Email Address:
Password:
Remember me next time.
Forgot your password? Not a member? Sign Up
Cancel

Learn About Member-Exclusive Benefits

Recipes

Send To:

From:

Calypso Shrimp with Black Bean-Citrus Salsa

Nutrition Information:

Create a New Grocery List

Add to a Current Grocery List

Related Content

RECIPES