This recipe, Shrimp with Mango & Basil is from Diabetic Connect. This one-pan stir fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy and spicy basil. It’s guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use pre-peeled shrimp to make preparation a breeze.
Shrimp with Mango & Basil Recipe
Shrimp with Mango & Basil
1 lb. raw shrimp (21-25 per pound), peeled and 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 and cut into ½ inch cubes
1 bunch scallions, green tops only, thinly sliced
¼ cup firmly packed fresh basil leaves, finely chopped
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 pink, about 1 minute. Flip them over and cook for 1 minute.
Add mango, scallion greens and basil and cook, stirring until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes. Enjoy! 4 serving
** Serve with rice and vegetable.
(Recipe for Shrimp with Mango & Basil came from Diabetic Connect, 2014)
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