Mango Salsa Shrimp (or Chicken)
This amazingly simple dish tastes fresh and fruity, and is so colorful. If your kids are picky eaters, remove some plain cooked shrimp or chicken before adding the remaining ingredients.
- 1 Tbsp. canola or vegetable oil
- 1 lb. large shrimp, peeled and deveined, or boneless chicken breasts, cut into 1-inch pieces if using chicken
- 12 - 16 oz. chunky salsa (look for brands with no sugar added)
- 1 mango, fresh or frozen peeled and diced (2 cups thawed, if frozen), or use pineapple
- 1/4 cup fresh cilantro chopped (optional)
- Heat the oil in a large nonstick skillet over medium heat.
- Sauté the shrimp (or chicken), stirring it often, until it is pink, about 3 minutes. (If using chicken, sauté it for a few extra minutes until it is no longer pink inside.)
- Add the remaining ingredients. Cook it over medium heat until heated through. Serve it immediately.
Do Ahead or Delegate: Cut and refrigerate the chicken if using, peel and dice the mango if using fresh or thaw if using frozen, chop the cilantro if using. Scramble Flavor Booster: Add 1/2 tsp. cumin to the salsa and/or use spicy salsa. Tip: To dice a mango, hold the unpeeled mango upright on the counter, with the stem on top. Slice the mango in half from top to bottom, staying as close along the long, flat side of the pit as possible. Place the mango halves skin side down on a cutting board and score them all the way through the fruit to the skin to make squares. Turn the skin inside out and slice the fruit from the skin. Nutritional Information Per Serving (% based upon daily values): Calories 210, Total Fat: 6g, 9%; Saturated Fat: 1g, 3%; Cholesterol: 170mg, 57%; Sodium: 180mg, 8%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 12%; Sugar: 11g; Protein: 24g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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