Shrimp with Mango & Basil

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This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes 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 prepeeled shrimp to make preparation a breeze.

Shrimp with Mango & Basil
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 1 pound raw shrimp, (21-25 per pound), 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 Tip)

  • 1 bunch scallions, green tops only, thinly sliced

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

Directions
  1. 4 servings, 1 cup each

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

  3. 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.

  4. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.


Nutritional Facts

Servings
4
Per serving
Calories
182
Carbohydrates
16g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
20g
Cholesterol
168mg
Dietary Fiber
3g
Potassium
474mg
Sodium
352mg
Added Sugars
0g
Exchanges
1/2 fruit
1 vegetable
2 1/2 lean meat
Carbohydrate Servings
1
Vitamin C (57% daily value)
Vitamin A (30% dv)
Iron (20% dv).

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