Shrimp and Mango Salad Pitas

3
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate
Serve this summery sandwich with a glass of sun tea.

Ingredients

olive oil

1 tsp

uncooked scallion(s)

3 medium, sliced

ginger root

2 tsp, grated

garlic clove(s)

1 medium clove(s), minced

light unsweetened coconut milk

½ cup(s)

cooked shrimp

¼ pound(s), peeled and deveined

mango(es)

1 small, chopped

uncooked celery

3 rib(s), medium, sliced

sweet red pepper(s)

1 medium, seeded and chopped

whole wheat pita(s)

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 flavors are blended, about 3 hours.
  5. Spoon shrimp salad into pitas.

Notes

Fill a glass jar with water and add tea bags - one tea bag per cup of water. Cap the jar and place it in the sun for an hour or two. Chill with ice cubes and add a twist of lemon juice.

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