Shrimp and Mango Salad
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Nutrition Score per serving
Nutrition score per serving (5 shrimp and 1/3 cup relish): 218 calories
7 g fat
1 g saturated fat
14 g carbs
25 g protein
1 g fiber
79 mg calcium
3 mg iron
330 mg sodium
Serves: 4
Cook Time: 40
Ingredients
| 4 teaspoons extra-virgin olive oil, divided | ||
| 1⁄4 | c | chopped fresh parsley |
| 2 | t | minced garlic |
| 1 1⁄4 | t | each salt and freshly ground black pepper |
| 1 | lb | large shrimp, peeled, deveined, and patted dry |
| 1 | large ripe mango, peeled and diced | |
| 1⁄4 | c | minced red onion |
| 4 | T | crystallized ginger, slivered |
| Zest of 1 lime | ||
| 1 | T | lime juice |
| Lime wedges (optional) |
Instructions
Preheat oven to 350°F. In a large shallow bowl, combine 2 teaspoons oil, parsley, garlic, salt, and pepper. Add shrimp and toss to coat, then spread in a single layer on a baking sheet lined with foil. Bake 8 to 10 minutes or until shrimp are just cooked.
Meanwhile, in a medium bowl, stir together mango, red onion, ginger, lime zest, lime juice, and remaining 2 teaspoons oil.
Divide shrimp among 4 plates and top with mango relish. Serve on a bed of lettuce with lime wedges, if desired.
