Blackened Shrimp with Tropical Pico de Gallo Salad

4 Servings
6 shrimp and 1 cup pico de gallo per serving
319 calories
8.3 grams fat
26 grams carbs
3.8 grams fiber

Sweet-tart pico de gallo complements the shrimp. We recommend seeding the serrano chile so its heat doesn't overpower the relish.

Pico de Gallo:

1 1/2 cups diced pineapple
1 1/2 cups diced peeled ripe mango
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon finely chopped seeded serrano chile
1/4 teaspoon salt

Shrimp:

1 tablespoon paprika
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground chipotle chile powder
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
4 teaspoons canola oil, divided


To prepare pico de gallo, combine first 8 ingredients; toss well.

To prepare shrimp, combine paprika and next 7 ingredients in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and remaining shrimp. Serve shrimp over pico de gallo.