The EatingWell Healthy in a Hurry Cookbook (2006)
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.
4 servings, 1 cup each
Active Time: 15 minutes (if using peeled shrimp) |
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
Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; 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 salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
Per serving :
5 g Fat;
1 g Sat;
3 g Mono;
168 mg Cholesterol;
16 g Carbohydrates;
20 g Protein;
3 g Fiber;
352 mg Sodium;
478 mg Potassium