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.
Clock icon
20 Minutes Prep
2 Hours 30 Minutes Total
Pie Icon
4 Servings


Ingredient List
  • Small check mark in a circle icon 2 teaspoons grated orange peel
  • Small check mark in a circle icon 2 teaspoons grated orange peel
  • Small check mark in a circle icon 1/4 cup orange juice
  • Small check mark in a circle icon 1/2 teaspoon seasoned salt
  • Small check mark in a circle icon 4 cloves garlic, finely chopped
  • Small check mark in a circle icon 1 lb uncooked large shrimp (21 to 30), peeled, deveined
  • Small check mark in a circle icon 1 tablespoon canola oil
  • Small check mark in a circle icon 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • Small check mark in a circle icon 1 medium orange, peeled, divided into segments, membrane removed and cut in half
  • Small check mark in a circle icon 1/4 cup Old El Paso™ Thick 'n Chunky salsa
  • Small check mark in a circle icon 2 tablespoons chopped fresh cilantro
  • Small check mark in a circle icon 1 teaspoon grated lime peel
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
Preparation
  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.
Nutrition
1 Serving: Calories 280 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 160mg; Sodium 470mg; 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 Choices: 2