Skinny Cajun Shrimp With Mango Edamame Salsa Recipes

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.

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

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.