Shrimp with Mango & Basil

Shrimp with Mango & Basil

17 Reviews
From: EatingWell Magazine, February/March 2005

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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
  2. 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.
  3. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
  • Tip: How to cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 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; 0 g added sugars; 1285 IU vitamin A; 27 mg vitamin C; 89 mg calcium; 1 mg iron; 792 mg sodium; 307 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 1 vegetable, 2 1/2 lean meat

Reviews 17

March 26, 2016
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By: EatingWell User
Made yummier by screwup I was in a hurry to throw this together and just dumped the spice mix in a bowl. Looked good. Smelled good but was so spicy, that I started hiccuping. I put it all back in the pan and poured in some coconut milk. After simmering, it was amazing. Still a bit spicy but the flavor much improved for not many more calories. I used frozen mangoes and add more onions, red peppers and snow peas. Really good! I'll make again. Easy ingredients to have on hand or in the freezer to make a fast classy dinner. Pros: Easy and ingredients can be kept on hand for a quick dinner Cons: Needs more veggies
February 23, 2015
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By: EatingWell User
Flavorful colorful recipe that is easy to whip up quickly. The picture posted doesnt do the recipe justice. My boyfriend loved it and basically ate 3 servings instead of saving it for our work lunches tomorrow. I used more cayenne pepper for more kick, and threw in some paprika to add to the sweetness a little. I also accidentally had a little of cumin in there by accident, but it worked out well.
August 10, 2014
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By: EatingWell User
Fast, easy, good, but needs more Made this last night and was quite impressed with the very tasty flavor from so simple a set up (just 3 ingredients on the shrimp?!). The turmeric helps subdue any strong shrimp flavor so you get a pleasant savoriness from them. It was certainly quick and easy, and my only complaint is that I really wanted there to be some more liquid with the dish. We served it with pineapple rice and just wished for a little more sauciness to the shrimp. Plus there was all the nice fond on the pan that could have been brought up for flavor. If I make again, i would add a splash of water, broth, or maybe even white wine to help in that regard. Pros: Quick, simple, tasty Cons: a bit dry
July 25, 2013
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By: cp2010
Delicious & great starting point The shrimp is delicious; I rarely marinate shrimp in advance of throwing it into a pan, and this was worth it. The cayenne was super spicy and worked well with the mango. I also added a red pepper, a yellow pepper, a red onion, and some lime juice. Also, served this for 2 because let's be real... 183 calories is NOT dinner! Made some couscous with extra fresh basil and lime juice mixed in. Will definitely make again.
May 06, 2013
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By: amberroynh
Delicious Made this tonight for dinner. It was delicious. My boyfriend normally hates any type of seafood, but the spices in this dish completely erase any type of fishy taste. I changed the recipe a little and used 2 mangoes and extra chili powder. I also simplified it by buying the pre-cooked shrimp, so all I had to do was heat everything up and it was ready to go in a few minutes. Really fast to make, I will definitely make this again. Pros: Great heat and taste
April 03, 2013
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By: EatingWell User
Refreshing, filling, with a little kick I thought this recipe was awesome. The seasoning on the shrimp is definitely the highlight. I don't like super spicy foods, so I used the lower amount of cayenne. It had a good kick without being too hot. It would be fantastic on a bed of rice. Pros: Easy to make. Only 5 Weight Watcher Points.
March 21, 2013
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By: EatingWell User
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! Cons: Some may need to tone down the spice.
January 29, 2013
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By: EatingWell User
One of our all time favorites! The picture does not do it justice. Its far more vibrant and colorful looking. It was easy to make and I served with a brown rice/quinoa blend. My kids and husband raved about it so much that I am making it twice in one week. Pros: Quick, healthy, spicy, tasty, flavorful Cons: not for kids who don't like spice
July 31, 2012
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By: EatingWell User
The whole dish was done on a large skillet on the BBQ.(too hot to cook inside) I used frozen mango as fresh mango is often hard to come by up north. (Manitoba Canada) The frozen mango gave it a buttery texture. This one is a keeper!!