Spicy mango shrimp
3 or 4 servings
It’s a good time of year to keep weeknight meals simple and light. If the toasted coconut garnish is not to your liking, substitute toasted pine nuts or slivered almonds.
Serve with steamed rice.
Adapted from a recipe in Sunset Magazine.
Ingredients
1/4 cup shredded, unsweetened coconut
1 to 2 large, firm mangoes
1 medium yellow onion
2 cloves garlic
1/2 cup loosely packed fresh basil
1 lime
2 tablespoons vegetable oil
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons low-sodium soy sauce
12 ounces peeled, deveined large raw shrimp (26 to 30 count)
Steps
Preheat the oven to 300 degrees.
Spread the coconut on a small baking sheet. Toast for 5 to 10 minutes, until lightly browned. Turn off the oven.
Meanwhile, peel the mangoes. Cut enough small pieces to yield 2 cups; reserve/freeze the rest for another use. Cut the onion into 1/2-inch pieces. Mince the garlic. Coarsely chop the basil leaves, discarding the stems. Cut the lime in half.
Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 8 minutes, stirring a few times, until softened and beginning to color. Stir in the garlic, crushed red pepper flakes (to taste) and the soy sauce, then squeeze the juice of 1/2 lime over the mixture.
Stir in the shrimp; cook for about 3 minutes, stirring a few times, just until they turn pink and opaque. Stir in the basil.
Add the mango, stirring to incorporate. Cook just until the fruit has warmed through. Sprinkle with the toasted coconut; divide among individual plates. Squeeze some of the remaining lime half over each portion. Serve right away.
Nutrition Per serving (based on 4): 230 calories, 19 g protein, 19 g carbohydrates, 9 g fat, 3 g saturated fat, 135 mg cholesterol, 320 mg sodium, 3 g dietary fiber, 13 g sugar
