MANGO-GLAZED SHRIMP WITH RICED CAULIFLOWER
Adding vegetables to dinner never tasted so good. We start with riced cauliflower, then bump up the flavor with fresh chiles, herbs and golden cashews. Shrimp glazed in a simple mango sauce ties it all together in a colorful dish that will be a new family favorite and easy alternative to takeout.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the riced cauliflower according to the package directions; set aside.
- Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
- Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat.
- Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 481 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 28 grams, Sugar 8 grams
THAI SHRIMP AND MANGO FRIED RICE
The secret to Thai cooking is finding the right balance of flavors. In this recipe, sweet Thai chili sauce compliments shrimp, spinach, sugar snap peas, broccoli, peppers, mangos and fragrant jasmine rice. Garnish with chopped cilantro for a delectable dish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine eggs and sesame oil. Set aside.
- Heat 1 tablespoon oil over high heat in large wok or frying pan.
- Add garlic and stir fry until fragrant, about 1 minute.
- Add shrimp, and cook until almost done, about 2 minutes.
- Push to the side of the wok, and add egg mixture to the center of the pan.
- Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
- Add rice and stir fry until until warm.
- Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
- Add cooked vegetables, roasted cashews, green onions and mango.
- Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
- ENJOY!
Nutrition Facts : Calories 702, Fat 16, SaturatedFat 2.9, Cholesterol 217.7, Sodium 1640.3, Carbohydrate 106.5, Fiber 4, Sugar 1.4, Protein 29.9
SHRIMP W/ MANGO RICE
My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp.
Provided by canninfool
Categories Mango
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the first 6 ingredients in a medium bowl, add shrimp, toss to coat, cover & chill 1 hours.
- Bring water and coconut milk to a boil in a medium saucepan. Add rice & cover. Reduce heat & simmer 30 minutes or until liquid is absorbed.
- Remove from heat & add next 8 ingredients; toss gently to combine.
- Prepare saute pan to medium heat and coat with cooking spray.
- Place shrimp in pan & cook 3 minutes on each side, until pink/done.
- Mix rice & shrimp.
- Plate & garnish.
Nutrition Facts : Calories 408.1, Fat 11.6, SaturatedFat 8.3, Cholesterol 172.8, Sodium 572.9, Carbohydrate 48.2, Fiber 6.3, Sugar 16.7, Protein 31
COCONUT SHRIMP CURRY WITH MANGO
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
- Bake in the preheated oven until fork-tender, about 30 minutes.
- Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
- Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
- Serve curry over cooked rice.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g
SHRIMP WITH MANGO SAUCE
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 GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS
Categories Fruit Rice Shellfish Marinate Backyard BBQ Mango Shrimp Summer Grill Grill/Barbecue Healthy Sesame Sugar Snap Pea Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
- Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
- Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
- Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
- Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.
SHRIMP IN MANGO CHILI SAUCE
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.
Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.
MANGO SHRIMP STIR-FRY
As you know, most shrimp stir-fry recipes are quick and easy. This one is both, and a must-try for mango lovers.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients until blended. Refrigerate until ready to use.
- Heat oil in wok or large deep skillet on medium-high heat. Add shrimp, carrots and ginger; stir-fry 2 min. Add snow peas, bell peppers and 1/4 cup mango nectar mixture; stir-fry 2 min.
- Add bean sprouts and mangos; stir-fry 1 min. or until shrimp turn pink and bell peppers are crisp-tender. Spoon into serving bowl; stir in remaining mango nectar mixture.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
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