Shrimp and Mango Salad Pitas
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Serve this summery sandwich with a tall glass of sun tea: Fill a glass jar with water and add tea bags - use one tea bag per cup of water.
Ingredients
Olive oil
1 tsp(s)
Uncooked scallions
3 medium, sliced
Ginger root
2 tsp(s), grated
Garlic
1 clove(s), large, minced
Canned unsweetened light coconut milk
½ cup(s)
Cooked frozen shrimp
¼ pound(s), peeled and deveined
Mango
½ large, or 1 medium, chopped
Celery
3 stalk(s), medium, stalks, sliced
Red bell pepper
1 medium, seeded and chopped
Whole wheat pita
4 small, halved
Instructions
1
In a large nonstick skillet, heat oil.
2
Sauté scallions, gingerroot and garlic until fragrant, about 1 minute.
3
Stir in coconut milk and transfer to a medium bowl.
4
Stir in shrimp, mango, celery and pepper. Refrigerate, covered, until flavours are blended, about 3 hours.
5
Spoon shrimp salad into pitas.
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