Imagine this: Calypso Shrimp dish with Black Bean-Citrus Salsa

Total 2 HR 30 MINS
Servings 4


Shrimp and Marinade
2 teaspoons grated orange peel
1/4 cup orange juice SAVE $
1/2teaspoon seasoned salt
4 cloves garlic, finely chopped
1 lb uncooked large shrimp (21 to 30), peeled, deveined
1 tablespoon canola oil


  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 medium orange, peeled, divided into segments, membrane removed and cut in half
  • 1/4 cup Old El Paso™ Thick ‘n Chunky salsa
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon grated lime peel2 cloves garlic, finely chopped

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#1. In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.
#2. In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
#3. In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink.
#4 Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.

recipe source

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