Shrimp in peach mango salsa
Plump shrimp swim in warm peach-mango salsa with just enough heat to make you pay attention. This shelf holds the whole sauce already built, so dinner is fifteen minutes of sauteing and done.
About 360 calories a serving, 47 g protein, 9 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 pound shrimp
- 1 lime
From your shelf
- 1 jar (16 oz) Pace peach mango jalapeno sweet & spicy salsa
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- Warm 2 tablespoons oil in a large skillet over medium heat. Mince 2 garlic cloves and add to the pan, stirring until fragrant, about 1 minute.
- Add 1 pound shrimp, peeled and deveined, and cook until the flesh turns opaque, about 3 minutes per side. Season with salt and pepper as they cook.
- Pour the full jar of Pace salsa over the shrimp and stir to coat. Simmer until warmed through, 2 to 3 minutes. Taste and add salt and pepper if needed.
- Squeeze 1 lime over the pan just before serving. Divide between two bowls and serve with rice or warm tortillas.
Note Swap shrimp for diced chicken breast or white fish fillet and extend cooking in step two to eight minutes, stirring often. Leftovers keep three days refrigerated and reheat gently on the stove. Serve over lime rice, with avocado and cilantro on the side.
On the label
YELLOW TOMATO PUREE (WATER, YELLOW TOMATO PASTE), DICED TOMATOES IN TOMATO JUICE, CRUSHED TOMATOES (WATER, CRUSHED TOMATO CONCENTRATE), MANGO PUREE, PEACHES, JALAPENO PEPPERS, ONIONS, DEHYDRATED ONIONS, SALT, DISTILLED VINEGAR, PEACH JUICE CONCENTRATE, CILANTRO, LIME JUICE CONCENTRATE, NATURAL FLAVORING.
Pace, dips & salsa, serving 30 ml, package 15 oz/425 g. Ingredients as printed on the label.
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Cooks as jalapenos, mango, peaches. Half of it left? Use up the jalapenos.