Spicy but sweet (and how to cut a mango)

I'm a huge fan of spicy (as you may have already guessed!), but there's something even better about sweet and spicy.  The combination is so refreshing and challenging at the same time.  I love discovering different meals that incorporate both tastes, although I usually have to tone the spicy part down just a bit for Mr. Wimpy the other adult in the house ;)


This dish was delicious, and very easy to make.  I served it with brown rice and sauteed spinach which I thought went really well with it.  The spinach kind of "cools off" the shrimp (although I added lots of garlic to it, naturally).  My mother-in-law joined us for this meal and gave it a big thumbs up!

For all you mango virgins who are deathly afraid of cutting one open, I've included this link for you showing 3 different ways to go about it.  My preference is #2.  Enjoy!


Spicy Mango Shrimp
adapted from My Recipes

3 tablespoons canola oil
1 cup onion, chopped
4 garlic cloves, chopped
1 teaspoon red chile flakes
1/2 cup fresh basil leaves, chopped
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 1/2 cups shrimp, peeled and deveined, tails removed
2 cups mango, cubed (preferably unripe)
1/4 cup toasted shredded unsweetened coconut (I omitted...and not on purpose.  I forgot!)

Heat oil in a large frying pan over medium heat.  Add onion and cook until golden brown, about 5 minutes. 

Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp. Cook until shrimp turn pink.  Add mango and cook until warm. Sprinkle with toasted coconut and serve.

Serves 4

WW Points+ = 8 (including coconut, not including rice)


Linked to: Mangia Monday
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