Shrimp with Mango and Basil
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Asian, Fish, Gluten-Free
Ingredients
- 1/2 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
- 1/8 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground turmeric
- 1/2 tablespoon extra-virgin olive oil
- 1 small ripe, firm mango, peeled and cut into 1/2-inch cubes
- 1/8 cup firmly packed fresh basil leaves, finely chopped
Directions
-
Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
-
Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
-
Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.