Shrimp with Mango & Basil

Shrimp with Mango & Basil

Shrimp with Mango & Basil


This recipe, Shrimp with Mango & Basil is from Diabetic Connect.  This one-pan stir fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy 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 pre-peeled shrimp to make preparation a breeze.

Shrimp with Mango & Basil Recipe

Shrimp with Mango & Basil

1 lb. raw shrimp (21-25 per pound), peeled and deveined, tails left on

¼ tsp. salt

¼ –  ½ tsp. cayenne pepper

¼ tsp. ground turmeric

1 Tbsp. extra-virgin olive oil

1 large ripe, firm mango, peeled and cut into ½ inch cubes

1 bunch scallions, green tops only, thinly sliced

¼ 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 pink, about 1 minute.  Flip them over and cook for 1 minute.

Add mango, scallion greens and basil and cook, stirring until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.   Enjoy!             4 serving

** Serve with rice and vegetable.


(Recipe for Shrimp with Mango & Basil came from Diabetic Connect, 2014)


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