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.

  • 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

  • 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

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.

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