Spicy Mango Shrimp

Time: 25 minutes. "Mango adds a creamy sweetness that is a nice contrast to the hot red pepper flakes and crunchy coconut," says Heather Ripley of Menlo Park, CA, who created this recipe.

Total Time: 25 minutes
Yield: Serves 4 (serving size: 1 cup)

Ingredients

• 3  tablespoons  vegetable oil
• 1  cup  chopped onion
• 2  teaspoons  minced garlic
• 1  teaspoon  red chile flakes
• 1/2  cup  chopped fresh basil leaves
• 2  tablespoons  soy sauce
• 1  tablespoon  fresh lime juice
• About 12 oz. peeled and deveined shrimp (30 to 35 per lb.)
• 2  cups  cubed fresh or frozen mango (preferably unripe)
• 1/4  cup  toasted shredded unsweetened coconut

Preparation

Heat oil in a large frying pan over medium heat and sauté onion in oil until golden brown, about 5 minutes. Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes. Add mango and cook until warm. Sprinkle with toasted coconut and serve with steamed jasmine rice.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

288 (46% from fat)

Protein:

19g

Fat:

15g (sat 3.9)

Carbohydrate:

22g

Fiber:

2.4g

Sodium:

645mg

Cholesterol:

129mg