Shrimp and Mango Salad

  • Prep 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 4

Ingredients

Dressing

1/3
cup frozen concentrated limeade mix, thawed
2
tablespoons orange marmalade
2
tablespoons vegetable oil

Salad

1
lb. cooked deveined medium shrimp, tails removed
1 1/2
cups cubed unpeeled seedless cucumber
1/2
medium red bell pepper, chopped (1/2 cup)
2
ripe medium mangoes, peeled, seeds removed and chopped
1
fresh jalapeño chile, seeded, finely chopped
4
cups mixed baby salad greens
1/4
cup chopped macadamia nuts or almonds, toasted, if desired

Steps

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  • 1
    In medium bowl, combine dressing ingredients; blend well. Add shrimp, cucumber, bell pepper, mangoes and chile; toss to coat.
  • 2
    Arrange salad greens on individual serving plates. Spoon shrimp mixture onto salad greens. Sprinkle with nuts.

Notes









Tips

Expert Tips

If fresh mangoes aren't available, you can use sliced mangoes from a jar found in the refrigerated produce area of the grocery store. Or use 2 large ripe fresh or 4 canned peach halves instead of mangoes.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
2g
10%
Cholesterol
220mg
73%
Sodium
270mg
11%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
30g
Protein
26g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
120%
120%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
0 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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