Name: Shrimp and Mango Salad Pitas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 3 medium uncooked scallion(s) sliced; 2 tsp ginger root grated; 1 clove(s), medium garlic clove(s) minced; 0.5 cup(s) light unsweetened coconut milk; 0.25 pound(s) cooked shrimp peeled and deveined; 1 small mango(es) chopped; 3 rib(s), medium uncooked celery sliced; 1 medium sweet red pepper(s) seeded and chopped; 4 small whole wheat pita(s) halved

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Total Time: 0:15
Prep: 0:10
Cook: 0:05
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 clove(s), medium, 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

In a large nonstick skillet, heat oil.
Sauté scallions, gingerroot and garlic until fragrant, about 1 minute.
Stir in coconut milk and transfer to a medium bowl.
Stir in shrimp, mango, celery and pepper. Refrigerate, covered, until flavors are blended, about 3 hours.
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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Shrimp and Mango Salad Pitas

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Shrimp and Mango Salad Pitas

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