Costa Rica Dinner - Shrimp and Chicken with Mango Salsa and Beans
Recipe type: entree
Cuisine: Costa Rican
A light, colorful and nutritious dinner combination straight from the tropics of Costa Rica
  • 1 medium tomato chopped
  • ½ cup purple onion chopped
  • 2 cloves garlic minced
  • 1 Tbsp Cilantro fresh, chopped
  • ½ mango peeled and chopped
  • ½ tsp serrano pepper chopped
  • salt and pepper to taste
  • 1 juice of lime
  • 1 - 1½ lbs chicken tenders skinned, with no bones
  • 2-4 shrimps per person - cleaned and shelled with tails on (or get a package of frozen shrimp and thaw)
  • vinegar of choice, to taste
  • 1 cup Quinoa (instead of typical rice)
  • 1 can black beans (see recipe above)
  • extra virgin olive oil to taste
  • mixed salad greens
  • ½ avocado sliced
  1. Mix the tomato, purple onion, garlic, cilantro, mango, serrano pepper, lime juice, salt, and pepper and set aside.
  2. Heat the butter in a skillet on the stove. Saute the chicken for a couple minutes until it is slightly browned. Turn over and saute until cooked through. (about 5-8 minutes total depending on the thickness of the chicken) Season with salt and pepper.
  3. When the chicken is almost done, add the shrimps to the skillet and cook, tossing occasionally for about 2-3 minutes until it is cooked through and slightly browned.
  4. Add the sliced bananas to the skillet and saute on each side until slightly browned. (keep warm)
  5. Cook the beans (see recipe above or just use canned black beans with seasonings)
  6. Boil the quinoa with 2 cups of water for 15 minutes (or follow package directions)
  7. Serve the meal with salad greens (with oil and vinegar), sliced avocado, chicken and shrimp, mango salsa, quinoa, beans, banana, lime slices.
Recipe by Baby Boomer Blog | Travel - Lifestyle for Women Over 50 at