Tropical Shrimp Salsa over Rice

  • Yield: 4 to 6 servings


2pounds medium shrimp, peeled
Salt and pepper
1 (28-ounce) can no-salt-added diced tomatoes, drained
1cup thick and chunky salsa
1 (8-ounce) can crushed pineapple, with their juices
1/2cup orange juice
1/4cup chopped parsley
4cups cooked rice


  1. In a skillet coated with nonstick cooking spray, saute shrimp over medium heat until pink, about 5 minutes.  Season with salt and pepper.  Add tomatoes, salsa, pineapple, orange juice and parsley.  Cook 10 minutes, until well blended and hot.  Serve over cooked rice.

Nutritional Info *per serving

  • Calories 311
  • Fat 1.6
  • Saturated Fat .4g
  • Cholesterol 215mg
  • Sodium 537mg
  • Carbohydrate 44.2g
  • Protein 27.3g