Shrimp and Mango Taco Salads

By carvalhohm

Ingredients

• 2/3 cup thawed frozen limeade concentrate (from 12-oz can)
• 1 package (1 oz) taco seasoning mix
• 3 tablespoons olive or vegetable oil
• 1 1/2 teaspoons red pepper sauce
• 1 lb uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen
• 1 package (9 oz) romaine and green leaf lettuce blend
• 1 can (15 oz) black beans, drained, rinsed
• 1 large mango, peeled and cut up (1 1/2 cups)
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 medium avocado, peeled and coarsely chopped
• Tortilla chips, if desired

Details

Servings 6
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

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

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

3 Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.

4 Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.

Love grilled shrimp? Cook the shrimp in a grill basket on your grill instead of on the stove for great grilled flavor!

Serving Size: 1 Serving Calories390 ( Calories from Fat110), Total Fat12g (Saturated Fat1 1/2g, Trans Fat0g ), Cholesterol115mg Sodium930mg Total Carbohydrate49g (Dietary Fiber11g Sugars22g ), Protein20g