Shrimp and Mango Taco Salads

Name: Shrimp and Mango Taco Salads
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium avocado, peeled and coarsely chopped; 425 grams can Progresso® black beans, drained, rinsed; 255 grams package romaine and green leaf lettuce blend; 158 milliliters thawed frozen limeade concentrate (from 12-oz can); 355 milliliters large mango, peeled and cut up; 2 teaspoons red pepper sauce; 237 milliliters medium red bell pepper, coarsely chopped; 454 grams uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen; 28 grams package Old El Paso® taco seasoning mix; 3 Tbsps olive or vegetable oil

Shrimp and Mango Taco Salads is a gluten free, dairy free, and pescatarian recipe with 6 servings. This main course has 316 calories, 21g of protein, and 13g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have taco seasoning mix, mango, romaine and leaf lettuce blend, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.

Ingredients you will need

Limeade Concentrate

Taco Seasoning Mix

Hot Sauce

Shake

Cooking Oil

In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.

Ingredients you will need

Taco Seasoning Mix

Shrimp

Equipment you will use

Bowl

Heat 10-inch skillet over medium-high heat.

Equipment you will use

Frying Pan

Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.

Ingredients you will need

Seasoning

Shrimp

Equipment you will use

Frying Pan

Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado.

Ingredients you will need

Bell Pepper

Black Beans

Avocado

Lettuce

Shrimp

Mango

Drizzle with dressing.

Serve with tortilla chips.

Ingredients you will need

Tortilla Chips

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1medium

avocado, peeled and coarsely chopped 425grams

can Progresso® black beans, drained, rinsed 255grams

package romaine and green leaf lettuce blend 158milliliters

thawed frozen limeade concentrate (from 12-oz can)355milliliters

large mango, peeled and cut up 2teaspoons

red pepper sauce 237milliliters

medium red bell pepper, coarsely chopped 454grams

uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen 28grams

package Old El Paso® taco seasoning mix 3Tbsps

olive or vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.