Calypso Shrimp with Black Bean Citrus Salsa

Simple shrimp turn into spectacular shrimp when jazzed with a marinade and flavor-packed salsa.
Prep 20 Minutes
Total Time 2 Hours 30 Minutes
Servings 4

Ingredient List

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 thick & chunky salsa
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon grated lime peel
  • 2 cloves garlic, finely chopped
Recipe Continues Below


  1. 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.
  2. In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
  3. 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.
  4. 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.


  • 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

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