Calypso Shrimp with Black Bean-Citrus Salsa
Betty Crocker Cookbook for Women shares a recipe! Simple shrimp turn into spectacular shrimp when jazzed with a marinade and flavor-packed salsa.
20 Minutes Prep
2 Hours 30 Minutes Total
4 Servings
Ingredient List
- 2 teaspoons grated orange peel
- 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
Preparation
- 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.
Expert Tips
- 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.
