Cajun Shrimp with Mango-Edamame Salsa

Cajun Shrimp with Mango-Edamame Salsa

0 Reviews
From: Diabetic Living Magazine

For an amazing flavor contrast we've paired zesty spicy shrimp with a fruity and sweet salsa. Edamame in the salsa adds fiber to this quick and easy main dish recipe.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 seeded, peeled, and chopped mangoes
  • 1 cup fresh or frozen edamame, cooked and cooled
  • 1 red bell pepper, chopped
  • ½ cup finely chopped scallion
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons soybean cooking oil plus 1 tablespoon, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon ground pepper
  • ⅛ to ¼ teaspoon cayenne pepper
  • 1 pound fresh or frozen large shrimp with tails
  • Belgian endive leaves (optional)

Preparation

  • Prep

  • Ready In

  1. For salsa, combine mangoes, edamame, bell pepper, scallion, cilantro, 2 teaspoons of the soybean cooking oil, and salt in a medium bowl. Toss gently to mix. Cover and chill until serving time or up to 2 hours.
  2. For Cajun seasoning, stir together white pepper, garlic powder, onion powder, paprika, ground pepper, and cayenne pepper in a small bowl (see Tip). Set aside.
  3. Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels.
  4. Toss the shrimp with the Cajun seasoning in a large bowl. Heat the remaining 1 tablespoon soybean cooking oil in a heavy large skillet, over medium-high heat. Add the shrimp; cook and stir about 5 minutes or until the shrimp are pink.
  5. Serve the shrimp warm with the reserved salsa and, if desired, Belgian endive leaves.
  • Tip: If you have a store-bought salt-free Cajun seasoning mix on hand, you can substitute 2 teaspoons of it for the homemade seasoning in this recipe (Step 2).

Nutrition information

  • Serving size: 3 ounces cooked shrimp and ¾ cup salsa
  • Per serving: 317 calories; 12 g fat(2 g sat); 6 g fiber; 29 g carbohydrates; 27 g protein; 138 mcg folate; 129 mg cholesterol; 22 g sugars; 2,284 IU vitamin A; 105 mg vitamin C; 178 mg calcium; 4 mg iron; 287 mg sodium; 734 mg potassium
  • Nutrition Bonus: Vitamin C (175% daily value), Vitamin A (46% dv), Folate (34% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ fat, 1 starch, ½ fruit, ½ vegetable

Reviews 0