WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

Calypso Shrimp with Black Bean-Citrus Salsa

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

Save and Share

false

( 12 Ratings)

12 Ratings

5 Stars 33%

4 Stars 42%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 10 )

47b08001-cd41-46f4-804f-f3f7fb405a0b

Prep Time 20 min
Total Time 2 hr 30 min
Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 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.
2 In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
3 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.
4 Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.

EXPERT TIPS

Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 160mg; 160%;
Sodium: 470mg; 470%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 7g 7% Sugars 7g 7% ),
Protein: 26g; 26%

% 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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 10 Reviews View All

Posted 7/1/2012 8:34:27 AM REPORT ABUSE patbal said:

Rating:

Did not think this was anything special. Husband didn't like it. I thought it was very bland and the marinade really didn't do much for the shrimp. Definitely would not make this again. Glad I only used a pound of shrimp.

This reply was: Helpful Inspiring

Posted 9/9/2008 5:55:58 AM REPORT ABUSE decar48 said:

Rating:

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!

This reply was: Helpful Inspiring

Posted 9/9/2008 5:55:58 AM REPORT ABUSE decar48 said:

Rating:

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.

This reply was: Helpful Inspiring