Healthified Cajun Shrimp with Mango-Edamame Salsa

 

2

mangoes, seeded, peeled, and chopped

1

cup Cascadian Farm® frozen shelled edamame, prepared according to package directions and cooled slightly

1

red sweet pepper, seeded and chopped

1/2

cup finely chopped green onions

1/4

cup snipped fresh cilantro

2

tablespoons lime juice

1 1/2

tablespoons canola oil

1/4

teaspoon salt

1

pound fresh or frozen large shrimp

2

teaspoons purchased salt-free Cajun seasoning

Belgian endive leaves (optional)

• 1 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.
• 2 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.
• 3 Serve shrimp with mango-edamame salsa and, if desired, Belgian endive leaves.