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Peppered Shrimp and Mango Salad

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Peppered Shrimp and Mango Salad
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Zesty shrimp provides a nice contrast to sweet, juicy mango in a speedy salad.
Updated Dec 23, 2009

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Purchase quick-peel shrimp to speed up prep time. The shells are already split and the shrimp deveined, so the shells come off easily.
  • tip 2
    Use jarred mangoes if ripe mangoes are not available.

Nutrition

200 Calories, 13g Total Fat, 7g Protein, 13g Total Carbohydrate, 9g Sugars

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
% Daily Value*:
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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