Shrimp & Mangos

Shrimp & Mangos
Staff Writer
Anne Dolce

I can't decide what I like more about this dish: the wonderful blend of sweet and savory flavors, or the name. Either way, it's an easy yet impressive dish to prepare, and versatile enough to take on minor tweaks if you so choose. 

8
Servings
249
Calories Per Serving
Deliver Ingredients

Ingredients

  • large onion, chopped
  • clove garlic, minced
  • 2  Tablespoons  olive oil
  • 2  Pounds  shrimp, peeled and de-veined, tails pulled off
  • 2  Cups  chopped mango
  • Juice from 2 limes
  • 1  Tablespoon  red pepper flakes
  • 2  Tablespoons  soy sauce, plus more for serving
  • 1/2  Cup  roughly chopped cilantro
  • 2  Cups  diced avocado
  • Salt and pepper, to taste
  • White rice, for serving

Directions

Heat a large sauté pan over medium-high heat and add the onion and garlic. Cook the onion until transluscent, about 5 minutes. Season with salt and pepper to taste. 

Add the shrimp to the skillet and cook until halfway done about 2 minutes, then add the mango, lime juice, red pepper flakes, soy sauce, and cilantro. Season with salt and pepper to taste and continue to cook until the shrimp is pink and the mango is tender, about 5 more minutes. 

Remove pan from heat and add the avocado, stir well to combine, and serve over white rice. 

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
5g
21%
Cholesterol
61mg
20%
Carbohydrate, by difference
15g
12%
Protein
25g
54%
Vitamin A, RAE
14µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
27mg
3%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
20mg
6%
Niacin
3mg
21%
Phosphorus, P
127mg
18%
Selenium, Se
12µg
22%
Sodium, Na
1040mg
69%
Water
143g
5%
Zinc, Zn
3mg
38%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.