Mango Basil Shrimp Skillet Recipes

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SHRIMP WITH MANGO SAUCE



Shrimp with Mango Sauce image

Provided by Arlene Weston

Categories     Fruit     Ginger     Shellfish     Low Fat     Quick & Easy     Low Cal     Mango     Macadamia Nut     Shrimp     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

4 tsp canola oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
3/4 tsp salt
1/4 tsp allspice
1/4 tsp ground cumin
1/8 tsp cinnamon
1 mango, peeled, pitted and cut into 1/2-inch pieces
1/3 cup cider vinegar
2 tbsp fresh lime juice
1 tbsp brown sugar
1 lb large shrimp, peeled, tails on
1/4 tsp red pepper flakes
1/4 tsp garlic powder

Steps:

  • Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.

SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE



Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice image

Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.

Provided by mandy6488

Categories     Coconut

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 23

1 mango, peeled and finely diced
3 scallions, sliced
2 basil leaves, julienned
1 lime, juice of
kosher salt
fresh ground black pepper
1 fresh jalapeno, sliced
3 garlic cloves, thinly sliced
1/2 inch gingerroot, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zest of
1/4 cup coconut milk
1/2 cup basil, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons pepper
1 lb shrimp, peeled, deveined
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
1 teaspoon salt
1/2 lime, zest of

Steps:

  • For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
  • For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
  • Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
  • Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
  • Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
  • Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
  • Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Nutrition Facts : Calories 570.8, Fat 21.8, SaturatedFat 13, Cholesterol 220.9, Sodium 1677.4, Carbohydrate 64.9, Fiber 5.5, Sugar 19.6, Protein 31

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