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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.

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 (12) 9 Reviews
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  • 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

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.

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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