Youre Just 15 Minutes Away From Spicy Shrimp Mango Salsa Food

GARLIC SHRIMP AND MANGO SALSA CROSTINI

Steps:

• For Crostini Toast
• 1. Preheat oven to 400 degrees F.
• 2. Line a baking sheet with parchment paper.
• 3. Arrange bread slices in a single layer on the baking sheet.
• 4. Using about 1 tablespoon of I Can't Believe It's Not Butter!® Original Soft Spread, spread each slice of bread evenly.
• 5. Bake for 10 minutes, or until golden brown.
• For Garlic Shrimp
• 1. Wash shrimp with water and pat dry with a paper towel.
• 2. In a saute pan, melt the remaining I Can't Believe It's Not Butter!® Original Soft Spread over medium-high heat.
• 3. Add shrimp, garlic, 1/4 teaspoon salt, pepper and 1 teaspoon lime juice.
• 4. Saute shrimp on both sides for about 3 minutes or until shrimp has turned pink and remove from heat.
• For Mango Salsa
• 1. In a small bowl, combine mango, peppers, cilantro, honey, and the remaining lime juice and salt. Gently stir until everything is well incorporated. Set aside.
• 2. Arrange toast on a serving plate.
• 3. Top each toast with the mango salsa and place 1 shrimp on top of each.
• Nutrition Information Per Serving
• Calories 120, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 10mg, Sodium 280mg, Total Carbohydrates 21g, Sugars 2g, Dietary Fiber 1g, Protein 5g, Vitamin A 4%, Vitamin C 10%, Calcium 0%, Iron 6%

YOU'RE JUST 15 MINUTES AWAY FROM SPICY SHRIMP MANGO SALSA

Steps:

• Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm.
• Serve on its own, with cauliflower rice, as a taco or with grilled fish.

SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE

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.