From Mel’s Kitchen Cafe

Calories per serving: 192
Protein 32 g
Serves 6


Mango Salsa

  • 1 ripe mango, peeled and chopped
  • ½ cup finely chopped red pepper (1/2 of a large pepper)
  • ¼ cup finely chopped red onion
  • 1 jalapeño, seeded, membranes removed, and finely chopped
  • 2 tablespoons fresh lime juice (1-2 limes)
  • ¼ cup (or more to taste) chopped cilantro
  • Salt and pepper to taste


  • 1 teaspoon or so olive oil, avocado oil, canola oil, etc.
  • 2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped
  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ 4 teaspoon pepper


  • 2 heads Bibb or butter lettuce, washed and leaves separated


  1. Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don’t forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance).
  2. For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don’t overcook the shrimp or they’ll be tough. It only takes a few minutes.
  3. Serve the shrimp on lettuce leaves topped with the mango salsa.

Nutrition Facts:

Serves 6
Calories 192
Total Fat  3.5 g
Saturated Fat  .6 g
Cholesterol  295 mg
Sodium  547 mg
Total Carbohydrate  8.5 g

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