Low-Fat Low-Carb Low-Sugar

Mango & Basil Shrimp

Prep: 40 mins
Cook: 5 mins
Servings: 4

Since the heart of this meal is the mango – here’s a quick tutorial on how to best cut this fruit!

1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.

2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.

3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.

4. Cut the fruit into the desired shape.


  • 1 pound raw wild shrimp, (21-25 per lb.), peeled, deveined, tails left on
  • ¼ teaspoon Sea salt
  • ¼ – ½ teaspoon cayenne pepper
  • ¼ teaspoon ground turmeric
  • 1 tablespoon extra-virgin olive oil
  • 1 large ripe, firm mango, peeled and cut into ½-inch cubes (see Tip)
  • 1 bunch scallions, green tops only, thinly sliced
  • ¼ cup firmly packed organic, fresh basil leaves – finely chopped

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)58%
Saturated Fat (g)14%
Carbohydrates (g)186%
Protein (g)1633%
Sugars (g)150%
Fiber (g)27%


  1. Toss shrimp with salt, cayenne to taste, and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
  2. 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.
  3. Add mango, scallions, and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.


Cilantro is a fantastic garnish and adds great flavor to this lovely, aromatic dish.

Mango & Basil Shrimp

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