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Blackened Shrimp with Tropical Pico de Gallo Salad

Cooking Light
Blackened Shrimp with Tropical Pico de Gallo Salad
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Outstanding

Sweet-tart pico de gallo complements the shrimp. We seed the serrano chile so its heat doesn't overpower the relish.

Yield: 4 servings (serving size: 6 shrimp and 1 cup pico de gallo)

Ingredients

  • Pico de gallo:
  • 1 1/2  cups  diced pineapple
  • 1 1/2  cups  diced peeled ripe mango
  • 1/2  cup  finely chopped red onion
  • 1/2  cup  chopped red bell pepper
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  fresh lime juice
  • 1  teaspoon  finely chopped seeded serrano chile
  • 1/4  teaspoon  salt

  • Shrimp:
  • 1  tablespoon  paprika
  • 1  teaspoon  sugar
  • 1  teaspoon  ground cumin
  • 1  teaspoon  dried oregano
  • 3/4  teaspoon  garlic powder
  • 1/2  teaspoon  dried thyme
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground chipotle chile powder
  • 24  jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
  • 4  teaspoons  canola oil, divided

Preparation

1. To prepare pico de gallo, combine first 8 ingredients; toss well.

2. To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp. Serve shrimp over pico de gallo.

Nutritional Information

Calories:
319 (24% from fat)
Fat:
8.3g (sat 1g,mono 3.3g,poly 2.7g)
Protein:
36.1g
Carbohydrate:
26g
Fiber:
3.8g
Cholesterol:
259mg
Iron:
5.4mg
Sodium:
557mg
Calcium:
125mg
David Bonom, Cooking Light, MARCH 2008

Member Ratings and Reviews

5 stars
Melissa
Wonderful! One of my favorites. I serve this over greens with a lime-agave nectar-olive oil dressing. Friends always rave. Prep time is a little consuming, but you can make the pico several hours in advance. Actual cook and serve time is quick so have everything else ready to go.08/30/09

5 stars
Jane from An Unknown Location
I loved this dish. I like anything blackened and I'm picky about my blackening seasoning and thought this one was good. I chopped the pineapple and red pepper 2 days before as I had them left over from kebabs but I can see where it would be a lot of chopping all at once. I used jalapeno because my grocery didn't have serrano and it was fine. I also used parsley because my husband doesn't like cilantro. I served it with cornbread. I might try skewering the shrimp next time and cooking on the grill.04/21/09