Shrimp and mango salad pitas
3
3
3
SmartPoints® value per serving
Total Time
3 hr 15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate
The cool summery shrimp salad is a terrific meal any time of year. The quickly sauteed coconut milk, green onion, garlic, and ginger mixture develop a ton of flavor and serve as the creamy mayonnaise substitute for binding the salad. Make this one the night before to let is merry flavors overnight. The mango adds a tropical feeling to the salad and a fruity hit. These pitas are wonderful as take-along picnics mains, brunch delights or for a cool dinner idea for hot summer nights. Serve with a crunch green salad. You can also make the shrimp salad and serve it directly on greens, skipping the pita.
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
