Calypso Shrimp with Black Bean Citrus Salsa
Prep 20 Minutes
Total 2 Hours 30 Minutes
Shrimp and Marinade
- 2 teaspoons grated orange peel
- 1/4 cup orange juice
- 1/2 teaspoon seasoned salt
- 4 cloves garlic, finely chopped
- 1 lb uncooked large shrimp (21 to 30), peeled, deveined
- 1 tablespoon canola oil
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 medium orange, peeled, divided into segments, membrane removed and cut in half
- 1/4 cup Old El Paso™ Thick 'n Chunky salsa
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon grated lime peel
- 2 cloves garlic, finely chopped
Recipe Continues Below
- In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.
- In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
- In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink.
- Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.
- You can make this salad ahead of time; cover and refrigerate the cooked shrimp separately from the salsa. Just before serving, arrange on plates.
- You can use red beans instead of black beans if you like.
- 1 Serving Calories 280 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1/2g ,Trans Fat 0g); Cholesterol 160mg; Sodium 470mg; Potassium 600mg; Total Carbohydrate 33g (Dietary Fiber 7g ,Sugars 7g); Protein 26g
- % Daily Value: Vitamin A 8%; Vitamin C 50%; Calcium 10%; Iron 30%
- Exchanges: 1 Starch; 1 Other Carbohydrate; 3 1/2 Very Lean Meat; 1/2 Fat
- Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet