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Lemon-Mango Shrimp and Vegetable Pasta
Recipes Lemon-Mango Shrimp and Vegetable Pasta
4 servings
40 minutes total (Active 25 minutes)
Ingredients
  • 8 shrimp skewers
  • 1 mango, divided
  • 2 lemons, for zest/juice
  • 1 (0.75 oz) package fresh basil
  • 4 cloves garlic
  • 1 teaspoon kosher salt, divided
  • ½ cup extra-virgin olive oil
  • 14 oz zucchini (or vegetable) spirals
  • ½ cup julienne-cut sun-dried tomatoes
  • ½ cup crumbled feta cheese
Steps
  1. Set shrimp skewers out to thaw, if needed. Slice large, wide sides off mango, slightly off-center to avoid the pit; discard pit. Score mango flesh with knife lengthwise, then crosswise to make cubes. Scoop mango flesh out of skins (about 1 ½ cups); discard skins. Zest lemons (2 teaspoons) and juice (¼ cup).
  2. Add to blender (or food processor bowl): lemon juice and zest, ½ cup mango, basil (leaves only), garlic, and ½ teaspoon salt; process until smooth. Drizzle in oil with blender running on LOW.
  3. Arrange shrimp skewers in shallow dish; coat with ½ cup lemon-basil dressing and let stand 15 minutes to marinate. Preheat grill (or grill pan) on medium.
  4. Place shrimp skewers on grill (discard marinade); cook 2–3 minutes on each side until pink and opaque. Toss in serving dish: zucchini, sun-dried tomatoes, feta, and remaining 1 cup mango, ½ teaspoon salt, and lemon-basil dressing (about 1 cup); top with shrimp. Serve.

Amount per ¼ recipe serving: Calories 480, Total Fat 33g, Sat Fat 6g, Chol 145mg, Sodium 930mg, Total Carb 19g, Fiber 3g, Sugars 12g, Protein 24g, Calc 10%, Iron 20%