Shrimp And Mango Taco Salads Recipe

Name: Shrimp And Mango Taco Salads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lime Dressing; 2/3 cup thawed frozen limeade concentrate (from 12-oz can); 1 package (1 oz) Old El Paso(R) taco seasoning mix; 3 tablespoons olive or vegetable oil; 1 1/2 teaspoons red pepper sauce; Salad; 1 pound uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen; 1 package (9 oz) romaine and green leaf lettuce blend; 1 can (15 oz) Progresso(R) black beans, drained, rinsed; 1 large mango, peeled and cut up (1 1/2 cups); 1 medium red bell pepper, coarsely chopped (1 cup); 1 medium avocado, peeled and coarsely chopped; Tortilla chips, if desired

Servings: persons

Lime Dressing
2/3 cup thawed frozen limeade concentrate (from 12-oz can)
1 package (1 oz) Old El Paso(R) taco seasoning mix
3 tablespoons olive or vegetable oil
1 1/2 teaspoons red pepper sauce
Salad
1 pound uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen
1 package (9 oz) romaine and green leaf lettuce blend
1 can (15 oz) Progresso(R) black beans, drained, rinsed
1 large mango, peeled and cut up (1 1/2 cups)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium avocado, peeled and coarsely chopped
Tortilla chips, if desired

1
In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.
2
In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
3
Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.
4
Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.
5
Love grilled shrimp? Cook the shrimp in a grill basket on your grill instead of on the stove for great grilled flavor!

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Lime Dressing, 2/3 cup thawed frozen limeade concentrate (from 12-oz can), 1 package (1 oz) Old El Paso(R) taco seasoning mix, 3 tablespoons olive or vegetable oil, and more.

Yes, Shrimp And Mango Taco Salads falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp And Mango Taco Salads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions