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)
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.
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.
Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels.
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.
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).