- Serves: 4
- Prep Time: 15 minutes
Marinating Time: 30 minutes
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 Cook Tips)
1 bunch scallions, green tops only, thinly sliced
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 and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
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.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- 168 mg
- 352 mg
- 16 g
- 3 g
- 20 g
- 474 mg
1/2 fruit, 1 vegetable, 2 1/2 lean meat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.