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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tsp canola oil |
1/2 cup chopped red onion |
2 cloves garlic, minced |
1 tbsp fresh ginger, peeled and minced |
3/4 tsp salt |
1/4 tsp allspice |
1/4 tsp ground cumin |
1/8 tsp cinnamon |
1 mango, peeled, pitted and cut into 1/2-inch pieces |
1/3 cup cider vinegar |
2 tbsp fresh lime juice |
1 tbsp brown sugar |
1 lb large shrimp, peeled, tails on |
1/4 tsp red pepper flakes |
1/4 tsp garlic powder |
Directions:
1. Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.
2. Nutritional analysis per serving: 219 calories, 6.7 g fat (0.7 g saturated), 16.4 g carbs, 23.7 g protein, 1.4 g fiber Nutritional analysis provided by Self
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