Zesty shrimp provides a nice contrast to sweet, juicy mango in a speedy salad.
uncooked deveined large shrimp, thawed if frozen, tail shells removed (about 3/4 lb)
tablespoon sesame or vegetable oil
bag (5 oz) ready-to-eat mixed salad greens
cups diced mangoes (about 1 1/2 medium)
cup sliced radishes (about 5 medium)
cup Asian sesame dressing
Toss shrimp with salt and pepper.
In 10-inch skillet, heat oil over high heat. Add shrimp; cook about 3 minutes, stirring frequently, until shrimp are pink. Remove from heat.
In large bowl, toss salad greens, mangoes, radishes and dressing. Top with shrimp.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.