Shrimp and mango salad pitas
3
Points®
Total time: 3 hr 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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
Scallions
3 medium
Fresh ginger
2 tsp
Garlic
1 clove(s)
Canned unsweetened light coconut milk
½ cup(s)
Cooked frozen shrimp
¼ pound(s)
Mango
1 small
Celery
3 rib(s), medium
Red bell pepper
1 medium
Whole wheat pita
4 small
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.
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