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    5 pt. Shrimp & Mango Salad Pitas


    Source of Recipe


    Dottie's Weight Loss Zone

    Recipe Introduction


    Although fresh shrimp are best, frozen shrimp will work nicely. ÊServe this summery sandwich with pickled okra and a tall glass of sun tea (fill a glass jar with water and add tea bags - use 1 tea bag per cup of water - cap the jar and place in the sun for an hour or so).

    List of Ingredients




    1 tablespoon olive oil
    3 scallions, sliced
    2 teaspoons grated peeled gingerroot
    1 garlic clove, minced
    1/2 cup light coconut milk
    1/4 pound cooked shrimp, peeled and deveined
    1 mango, chopped
    3 celery stalks, sliced
    1 red bell pepper, seeded and chopped
    4 small pitas, halved

    Recipe



    In a large nonstick skillet, heat the oil. ÊSaute the scallions, gingerroot and garlic until fragrant, about 1 minute. ÊStir in the coconut milk. ÊTransfer to a medium bowl; stir in the shrimp, mango, celery and bell pepper. ÊRefrigerate, covered, until the flavors are blended, about 3 hours. ÊSpoon the shrimp salad into the pitas.

    Makes 4. SERVING SIZE: 1 pita POINTS: Ê5
    PER SERVING: Ê217 Calories, 9 g Total Fat, 3 g Saturated Fat, 43 mg Cholesterol, 247 mg Sodium, 30 g Total Carbohydrate, 2 g Dietary Fiber, 9 g Protein, 56 mg Calcium

 

 

 

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