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Amazing, bright flavors!

I am so glad I tried this recipe! I made it as written, except I used those teeny "popcorn" sized shrimp, so they were already bite sized and no tails to worry about. I also didn't have tumeric but I don't think it needs it.

I can't wait to make this again. I found frozen mango that I hope works as well (made the first time with fresh). The frozen mango would make it possible for me to keep the main ingredients on hand and not worry about a fresh mango going bad or not being ripe enough.

The sweet and spicy combo was just right for me, but it does have a kick so use less cayenne if you're sensitive to spicy foods. I made this with couscous (cooked with low sodium chicken broth), and it was amazing! I actually ended up mixing it together on my plate. It reheated very well for lunch the next day.

I think I'll try this with pineapple (adding to or subbing for the mango) as one reviewer mentioned for a little variety, and I could also see subbing the shrimp for chunks of chicken breast.

This is a must try recipe in my book. Yum!

Pros: 
Quick, easy, delicious!
Recipe Reviewed: 
Shrimp with Mango & Basil
Recipe Rating: 
5

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