Peppered Shrimp and Mango Salad

Peppered Shrimp and Mango Salad

Zesty shrimp provides a nice contrast to sweet, juicy mango in a speedy salad.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings (about 2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 590mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 2g,
    • Sugars 9g),
  • Protein 7g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.