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Shrimp with Mango & Basil

Shrimp with Mango & Basil

Nutrition Facts
  • cal. (kcal) 183
Shrimp with Mango & Basil
  • Makes: 4 servings
  • Prep: 15 mins
  • Start to Finish: 45 mins
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 16

Ingredients

  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
  • 1/4 teaspoon salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon extra-virgin olive oil
  • 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
  • 1 bunch scallions, green tops only, thinly sliced
  • 1/4 cup firmly packed fresh basil leaves, finely chopped

Directions

  1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
  3. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
  4. Tip: How to cut a mango:
  5. Tip: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  6. Tip: 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  7. Tip: 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  8. Tip: 4. Cut the fruit into the desired shape.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 183 cal., 5 g total fat (1 g sat. fat), 168 mg chol., 352 mg sodium, 16 g carb. (3 g fiber), 20 g pro.

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