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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

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.