SKINNY CAJUN SHRIMP WITH MANGO-EDAMAME SALSA

Skinny Cajun Shrimp with Mango-Edamame Salsa image

60% less total fat • 45% less sodium than the original recipe. Perfect for those in a hurry, this sweet and spicy shrimp dish is ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 mangoes, seeded, peeled, and chopped
1 cup frozen shelled edamame, prepared according to package directions and cooled slightly
1 red sweet pepper, seeded and chopped
1/2 cup finely chopped green onions
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
1 1/2 tablespoons canola oil
1/4 teaspoon salt
1 pound fresh or frozen large shrimp
2 teaspoons purchased salt-free Cajun seasoning
Belgian endive leaves (optional)

Steps:

For mango-edamame salsa, in a medium bowl combine mangoes, edamame, red pepper, green onions, cilantro, lime juice, 1/2 tablespoon canola oil, and the salt. Toss gently to mix. Cover and chill until serving time or for up to 2 hours. Makes 3 cups.
Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large bowl toss shrimp with Cajun seasoning. In a heavy large skillet heat remaining 1 tablespoon canola oil over medium-high heat. Add shrimp; cook and stir about 5 minutes or until shrimp are opaque.
Serve shrimp with mango-edamame salsa and, if desired, Belgian endive leaves.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 170 mg, Fat 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 3 ounces cooked shrimp plus 3/4 cup salsa, Sodium 330 mg, Sugar 22 g, TransFat 0 g