Crab and Shrimp Zucchini Enchiladas with Mango-Jalapeno Salsa
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (2)

Crab and Shrimp Zucchini Enchiladas with Mango-Jalapeno Salsa

NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 29%
CARBS 8G22% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 7G42% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Zucchini boats stuffed with shrimp and crab, smothered in cheese and enchilada sauce, topped with fresh mango-jalapeño salsa. A sophisticated seafood casserole.

mainmexicancasseroleshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 4 zucchini squash
  • 3/4 pound shrimp ((cleaned, peeled, + defrosted))
  • 4 ounces shredded lump crab meat
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 1/4 cup jalapeno
  • 2 cloves garlic, minced
  • 1 TBSP butter or a drizzle of olive oil (for sauteing)
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp cumin
  • 1 cup green enchilada sauce
  • 1 TBSP fresh chopped cilantro (plus extra to garnish)
  • 1-2 TBSP chopped green onion
  • 1 cup grated/shredded mexican cheese blend
  • fresh lime juice ((to taste))
  • 1 cup chopped ripe mango
  • 1/2 cup diced bell pepper
  • 1/2 a medium jalapeno ((seeds/stem/veins removed))
  • 2 TBSP fresh lime juice
  • 1/2 TBSP fresh cilantro (plus extra to garnish)
  • salt (to taste)
PREP
15M
SODIUM
592MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.