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Peppered Shrimp and Mango Salad
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-
Prep
20
min
-
Total
20
min
-
Servings
4
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Ingredients
-
20
uncooked deveined large shrimp, thawed if frozen, tail shells removed (about 3/4 lb)
-
1/2
teaspoon salt
-
1/2
teaspoon pepper
-
1
tablespoon sesame or vegetable oil
-
1
bag (5 oz) ready-to-eat mixed salad greens
-
1 1/2
cups diced mangoes (about 1 1/2 medium)
-
1/2
cup sliced radishes (about 5 medium)
-
1/3
cup Asian sesame dressing
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Steps
-
1
Toss shrimp with salt and pepper.
-
2
In 10-inch skillet, heat oil over high heat. Add shrimp; cook about 3 minutes, stirring frequently, until shrimp are pink. Remove from heat.
-
3
In large bowl, toss salad greens, mangoes, radishes and dressing. Top with shrimp.
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-
Purchase quick-peel shrimp to speed up prep time. The shells are already split and the shrimp deveined, so the shells come off easily.
-
Use jarred mangoes if ripe mangoes are not available.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 200
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 590mg
- 25%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 9g
- Protein
- 7g
- Vitamin A
- 45%
- 45%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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