Spicy Jalapeno Mango Shrimp

Spicy Jalapeno Mango Shrimp might be just the main course you are searching for. This recipe makes 5 servings with 242 calories, 21g of protein, and 7g of fat each. For $2.94 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 95 foodies and cooks. If you have mangos, rice, shrimp, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serena Bakes Simple from Scratch. Overall, this recipe earns a solid spoonacular score of 68%. Spicy Mango Jalapeno Salsa, Sweet and Spicy Mango Jalapeno Jam, and Spicy chicken, mango & jalapeño salad are very similar to this recipe.

Servings: 5

 

Ingredients:

1/4 cup Dry White Wine

Hot Sauce To Taste

1 whole Lime, Juiced

3 large Mangos, Diced

2 tablespoons Olive Oil

1/2 whole Large Onion, Diced

Rice Or Noodles For Serving

1 pound Shrimp

2 tablespoons Soy Sauce

4 whole Cloves Garlic, Minced

Equipment:

frying pan

Cooking instruction summary:

Put 1/2 of lime juice over mango's and set aside. Heat olive oil in skillet until hot over med-hi heat add onion and saute until starting to caramelize. Add garlic and jalapeno cook until softened. Add shrimp to pan and turn when just barely pink. Add white wine, soy sauce and hot sauce, cook until shrimp are pink on both sides. Add mango with juice, remaining lime juice and cilantro. Cook until heated through approximately 2-3 minutes.

 

Step by step:


1. Put 1/2 of lime juice over mango's and set aside.

2. Heat olive oil in skillet until hot over med-hi heat add onion and saute until starting to caramelize.

3. Add garlic and jalapeno cook until softened.

4. Add shrimp to pan and turn when just barely pink.

5. Add white wine, soy sauce and hot sauce, cook until shrimp are pink on both sides.

6. Add mango with juice, remaining lime juice and cilantro.

7. Cook until heated through approximately 2-3 minutes.


Nutrition Information:

Quickview
242k Calories
20g Protein
7g Total Fat
22g Carbs
12% Health Score
Limit These
Calories
242k
12%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
22g
7%

  Sugar
17g
20%

Cholesterol
228mg
76%

Sodium
1112mg
48%

Alcohol
1g
7%

Get Enough Of These
Protein
20g
41%

Selenium
44µg
64%

Vitamin C
52mg
63%

Manganese
0.55mg
28%

Vitamin A
1347IU
27%

Phosphorus
214mg
21%

Copper
0.4mg
20%

Vitamin E
2mg
20%

Folate
65µg
16%

Calcium
155mg
16%

Iron
2mg
14%

Zinc
2mg
13%

Magnesium
48mg
12%

Vitamin B6
0.22mg
11%

Vitamin B12
0.67µg
11%

Potassium
339mg
10%

Fiber
2g
9%

Vitamin B3
1mg
8%

Vitamin K
8µg
8%

Vitamin B2
0.08mg
5%

Vitamin B5
0.45mg
5%

Vitamin B1
0.06mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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