SHRIMP WITH BASIL-MANGO SAUCE
Instead of serving cold shrimp with cocktail sauce, prepare this simple basil sauce and top it with tender cooked shrimp. It's a fun and fancy appetizer. -Ken Hulme, Prescott, Arizona
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside., Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 134mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 13g protein.
MANGO SHRIMP
This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.
Provided by FlemishMinx
Categories Mango
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
- Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
- Leave in the refrigerator for 20 minutes.
- Heat a wok or large frying pan until very hot.
- Add 2 TBS peanut oil.
- When the oil is very hot, remove the wok from the heat and add the prawns.
- Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
- Remove the shrimp, and discard the oil.
- Wipe wok with paper toweling, removing all residues.
- Return the wok to the heat, again heating until very hot.
- Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
- Stir fry for 10 seconds.
- Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
- Stir-fry for one minute.
- Add the mango cubes and stir gently for 1 minute to warm them.
- Stir in 2 tsp sesame oil.
- Serve with rice, garnished with chopped scallions.
SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE
Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.
Provided by mandy6488
Categories Coconut
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Nutrition Facts : Calories 570.8, Fat 21.8, SaturatedFat 13, Cholesterol 220.9, Sodium 1677.4, Carbohydrate 64.9, Fiber 5.5, Sugar 19.6, Protein 31
SHRIMP IN MANGO CHILI SAUCE
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.
Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.
MILLET WITH CORN, MANGO AND SHRIMP
Provided by Mark Bittman
Categories dinner, easy, lunch, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the millet and a large pinch salt in a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally until the millet is tender, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the millet is tender, strain it out.
- While the millet cooks, put 1 tablespoon neutral oil in a large skillet over high heat. When hot, add the kernels and cook, shaking the pan occasionally. Keep the corn in a flat layer until all of the corn kernels are deeply browned (or even lightly charred) on at least one side. Add the cumin seeds and cook, stirring, until fragrant, about a minute. Sprinkle with salt and pepper, transfer to a serving bowl and wipe out the skillet.
- Put the remaining tablespoon of neutral oil in the skillet. When it's hot, add the shrimp, sprinkle with salt and pepper, and cook, stirring occasionally, until the shrimp are pink all over and just cooked through, 2 to 3 minutes. Add them to the bowl with the corn.
- When the millet is tender, add it to the bowl along with the onion, mango or peach, arugula, basil, lime juice and olive oil. Taste and adjust the seasoning. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 8 grams, TransFat 0 grams
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SHRIMP WITH MANGO & BASIL RECIPE - EATINGWELL
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5/5 (8)Total Time 45 minsCategory Healthy Shrimp RecipesCalories 158 per serving
- 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.
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