Shrimp and Mango Salad Pitas
light meals
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POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Moderate
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| Serve this summery sandwich with a tall glass of sun tea: Fill a glass jar with water and add tea bags - use one tea bag per cup of water. Cap the jar and place it in the sun for an hour or two. Chill with ice cubes and add a twist of lemon juice. |
Ingredients
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1 tsp olive oil
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3 medium scallion(s), sliced
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2 tsp ginger root, grated
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1 medium garlic clove(s), minced
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1/2 cup(s) light coconut milk
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1/4 pound(s) cooked shrimp, peeled and deveined
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1 medium mango(es), chopped
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3 medium celery, stalks, sliced
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1 medium sweet red pepper(s), seeded and chopped
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4 small wheat pita(s), halved
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Instructions
- In a large nonstick skillet, heat oil.
- Sauté scallions, gingerroot and garlic until fragrant, about 1 minute.
- Stir in coconut milk and transfer to a medium bowl.
- Stir in shrimp, mango, celery and pepper. Refrigerate, covered, until flavors are blended, about 3 hours.
- Spoon shrimp salad into pitas.
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