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

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