Healthy Outlook FEB 2017 Shrimp with Mango & Basil

Shrimp with Mango & Basil

(although you don’t get enough curcumin from the amount in this recipe

I thought it would be fun to share)


1 pound raw shrimp (21-25 count) peeled and deveined, tails on

¼ teaspoon salt

¼ to ½ teaspoon cayenne pepper

¼ teaspoon ground turmeric

1 tablespoons extra-virgin olive oil

1 large ripe, firm mango, peeled and cut into ½ inch cubes

1 bunch of scallions, green tops only, thinly sliced

¼ cup firmly packed fresh basil leaves, finely chopped

Toss shrimp with salt, cayenne and turmeric in a medium bowl. Cover and 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 more.

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

Server over Jasmine or Brown rice.

Serving size:

1 cup,

158 calories

5 g fat (1 g sat)

2 g fiber

12 g carbohydrates

16 g protein

64 mcg folate

143 mg cholesterol

9 g sugars

1285 IU Vitamin A

27 mg vitamin C

1 mg iron

792 mg sodium

89 mg calcium

307 mg potassium

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