Best Skinny Cajun Shrimp With Mango Edamame Salsa Recipes

GRILLED SHRIMP WITH MANGO SALSA

Grilled Shrimp with Mango Salsa image

Provided by Trisha Yearwood

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
Meanwhile, preheat a grill or grill pan to medium-high heat.
Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

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

SKEWERED SHRIMPS WITH MANGO SALSA

Skewered Shrimps with Mango Salsa image

Provided by Food Network

Categories main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

8 cloves of garlic, thinly sliced
2 cups olive oil
Juice of 2 limes, about 2 tablespoons
1 teaspoons salt
1/2 teaspoon pepper
2 pounds, 10 to 12 count shrimp, shelled
2 ripe mangos
1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes, about 2 tablespoons
1 teaspoon salt

Steps:

In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.