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| INGREDIENTS |
| 1 lb. |
raw extra large shrimp (21-25 per lb.), peeled, deveined, tails left on |
| ¼ tsp. |
salt |
| ¼-½ tsp. |
cayenne pepper |
| ¼ tsp. |
ground turmeric |
| 1 tbsp. |
extra-virgin olive oil |
| 1 |
large ripe, firm mango, peeled & cut into ½-inch cubes* |
| 1 |
bunch scallions, green tops only, thinly sliced |
| ¼ cup |
firmly packed fresh basil leaves, finely chopped |
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| RECIPE |
- Toss shrimp with salt, cayenne to taste, and turmeric in a medium bowl.
- Cover. Refrigerate for about 30 minutes.
- 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.
- Add mango, scallion greens, and basil. Cook, stirring until the shrimp is just cooked and starts to barely curl, 1-2 minutes.
- Serve and enjoy!
*Ingredient Note:
To cut mango:
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Slice both ends off the mango, revealing the long, slender seed inside.
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Set the fruit upright and run your knife down the length of the mango removing the skin.
-
Keeping the fruit upright, slice off the fruit from the seed in the middle giving you two long pieces from both sides of the seed.
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Then slice the fruit from the sides of the seed.
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Dice mango.
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| SERVING SUGGESTION |
SERVING SIZE:
6 shrimp w/mango sauce
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
183 |
|
| Total Fat |
5 g |
|
| Sodium |
352 mg |
|
| Total Carbohydrates |
16 g |
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| Fiber |
3 g |
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| Protein |
20 g |
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