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Publix Aprons

Lemon-Mango Shrimp and Vegetable Pasta

Lemon-Mango Shrimp and Vegetable Pasta
Total Time:
40 minutes
Active Time:
25 minutes


1 mango
2 lemons, for zest/juice
1 (0.75-oz) package fresh basil
4 cloves fresh garlic
1 teaspoon kosher salt, divided
1/2 cup extra-virgin olive oil
8 shrimp skewers, thawed if needed
14 oz zucchini (or vegetable) spirals
1/2 cup julienne-cut sun-dried tomatoes
1/2 cup crumbled feta cheese


  1. 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 (about 1 1/2 cups) of skins and set aside; discard skins. Zest lemons (2 teaspoons); squeeze for juice (1/4 cup).
  2. Add to blender (or food processor bowl): lemon juice, zest, 1/2 cup mango, basil (leaves only, no stems), garlic, and 1/2 teaspoon salt; process until smooth. Drizzle in oil while blender is running on low.
  3. Arrange shrimp skewers in shallow dish; coat with 1/2 cup lemon-basil dressing and let stand 15 minutes to marinate. Preheat grill (or grill pan).
  4. Place shrimp skewers on grill (discard marinade); cook 2–3 minutes on each side until pink and opaque. Toss in serving dish: zucchini, sundried tomatoes, feta, and remaining lemon-basil dressing (about 1 cup), 1 cup mango, and 1/2 teaspoon salt; top with shrimp. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 480kcal; FAT 33.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 145mg; SODIUM 930mg; CARB 19g; FIBER 3.00g; SUGARS 12g; PROTEIN 24g; CALC 10%; VIT A 0%; VIT C 0%; IRON 20%

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