Shrimp with Mango & Basil, 2/3/14

Alexis Sims

American Heart Association

Serves: 4

Prep Time:15 minutes

Marinating Time: 30


1 pound raw shrimp (21-25 perpound), 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 Cook Tips)
1 bunch scallions, green tops only, thinly sliced

1/4 cup firmly packed fresh basil leaves, finely chopped

Cooking Instructions

Toss shrimp with salt, cayenne to taste and turmeric in amedium bowl. Cover; refrigerate for about 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat; place the shrimp ina 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 isjust cooked and starts to barely curl, 1 to 2 minutes.

Nutritional Analysis

Calories Per Serving 182

Total Fat 5g

Saturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 168 mg

Sodium 352 mg

Carbohydrates 16g

Fiber 3g

Protein 20g

Potassium 474mg

Dietary Exchanges
1/2 fruit, 1 vegetable, 2 1/2 lean meat

2012 Eating Well, Inc. All rightsreserved. Re printed with permission.