MANGO SHRIMP PITAS
Mango, ginger and curry combine with a splash of lime juice to coat this juicy, grilled shrimp. Stuffed in pitas, the shrimp combo makes for an easy-to-hold, fabulous entree! You could also serve on a bed of rice for a less casual presentation. -Beverly O'Ferrall, Linkwood, Maryland
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently., Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling.
Nutrition Facts : Calories 230 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 410mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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.
SHRIMP-SALAD PITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
- Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
- Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
- Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.
SHRIMP AND MANGO TACOS
This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 15 grams, TransFat 0 grams
SHRIMP AND MANGO APPETIZER
You would not think shrimp and mango go together at all...but they do so marvelously! I can happily take credit for coming up with this dish all by myself. I had a bag of Nature's Promise frozen diced mango, I used the whole bag which is about 15 oz; I'm sure fresh mango would make this dish even better but I'm too lazy to peel and dice mangoes. Buying frozen just saves me so much time; I'd rather use time and money on the fresh shrimp. I was inspired by seeing how lots of modern chefs today use fruits in dishes, or just individual food items, that were just traditionally savory fare. I didn't have a specific country or regional cuisine in mind, but I guess you could say it's Eastern meets Cajun.
Provided by the80srule
Categories One Dish Meal
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and rinse the shrimp.
- If using frozen mango, microwave or steam until thawed but not hot. If using fresh mango, peel and dice them into very small cubes.
- Put the mango and shrimp together in a bowl.
- In a separate bowl, mix the liquids in the marinade together first. I use just a few drops of lemon juice, and for the white wine I recommend for Trader Joe's shoppers, Two-Buck Chuck.
- Add the spices to the marinade and fully blend.
- Coat the shrimp and mango with the marinade and let sit for 10-15 minutes so it can absorb the flavorings. Don't throw out any unused marinade, you need it for sauteeing.
- Transfer the entire contents of the bowl to a large frying pan and sautee on medium high heat.
- After you've been sauteeing for a minute or so, add the topping and stir well.
- Cook until the shrimp are pink and opaque (about 10-15 minutes.) I like them just a little browned.
- This dish is great as both an appetizer and a main meal. It goes great with rice, naan, salads, and many other possibilities.
Nutrition Facts : Calories 399.9, Fat 20.5, SaturatedFat 3, Cholesterol 172.8, Sodium 307.6, Carbohydrate 23.8, Fiber 2.5, Sugar 16.5, Protein 24.3
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