Shrimp and Mango Salad

  • Prep 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 4
Shrimp and Mango Salad

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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