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Calypso Shrimp with Block Bean Citrus Salsa

chef.tim.lee's picture
For shrimp and marinade
  Grated orange peel 2 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Seasoned salt 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), finely chopped
  Uncooked large shrimp 1 Pound, peeled, deveined (21 To 30)
  Canola oil 1 Tablespoon
For salsa
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Orange 1 Medium, peeled, divided into segments, membrane removed and cut in half
  Chunky style salsa 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Grated lime peel 1 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped

1. In an 8-inch square (2-quart) glass baking dish, Tip the orange peel, the orange juice, the seasoned salt, and four cloves of garlic
2. Add shrimp to the mix and coat them well
3. After covering the dish with plastic wrap, leave the shrimp to marinate for 2 hours

4. In a large bowl, mix the salsa ingredients
5. Cover the bowl with cling film and let stand till the required
6. In a 10-inch nonstick skillet, heat the oil over medium-high heat
7. Drain the shrimp, discard the marinade and cook the shrimp in hot oil for 2-3 minutes only

8. Divide the shrimps on to four dinner plates and arrange the salsa around the shrimp.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 929 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 1.2 g6%

Trans Fat 0.1 g

Cholesterol 500 mg166.7%

Sodium 4603.2 mg191.8%

Total Carbohydrates 103 g34.3%

Dietary Fiber 27 g108%

Sugars 28.4 g

Protein 94 g187.5%

Vitamin A 60.6% Vitamin C 264.9%

Calcium 83.7% Iron 32%

*Based on a 2000 Calorie diet

Calypso Shrimp With Block Bean Citrus Salsa Recipe