Shrimp & Mango Salad Pitas
Although fresh shrimp are best, frozen shrimp will work nicely. Serve this
summery sandwich with pickled okra and a tall glass of sun tea (fill a glass jar
with water and add tea bags - use 1 tea bag per cup of water - cap the jar
and place in the sun for an hour or so).
1 tablespoon olive oil
3 scallions, sliced
2 teaspoons grated peeled gingerroot
1 garlic clove, minced
1/2 cup light coconut milk
1/4 pound cooked shrimp, peeled and deveined
1 mango, chopped
3 celery stalks, sliced
1 red bell pepper, seeded and chopped
4 small pitas, halved
In a large nonstick skillet, heat the oil. Saute the scallions, gingerroot and garlic
until fragrant, about 1 minute. Stir in the coconut milk. Transfer to a medium
bowl; stir in the shrimp, mango, celery and bell pepper. Refrigerate, covered,
until the flavors are blended, about 3 hours. Spoon the shrimp salad into the pitas.
SERVING SIZE: 1 pita
POINTS: 6.5 (5)
PER SERVING: 217 Calories, 9 g Total Fat, 3 g Saturated Fat,
247 mg Sodium, 30 g Total Carbohydrate,
2 g Dietary Fiber, 9 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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