Hello there it’s your lily to your loafer; it’s been awhile since the last time we spoke, but I’d like to share a delicious dinner I made the other night – Mango Shrimp.
I’ve been MIA because I’m on the last part of my CPA and let’s just say things are pretty crazy. I tried bribing Brian into writing this post, but it didn’t work. So if you are like me and love to eat good food and but yet have no time to cook, this is the perfect dish!
Now is the perfect season to merge fruit into every meal. What’s so great about this dish is how easily it is to alter to your liking, adjusting the spicy (chili) and the sweet (Mango). So take a look and hope you enjoy this dish just as much as we did.
- 1 pound of shrimp
- 1 plum tomato
- 5 scallions
- 2 tsp basil
- 3 tsp garlic powder (3 garlic cloves)
- 3 tsp of chill powder (dried chill flakes)
- 1 Mango
- 1/2 cup of Snap peas
- 3 tsp of Olive Oil
- Salt and pepper
- Place your uncooked shrimp in a medium pot, filled halfway with water. Bring pot to a boil and cook shrimp until pink (5-10mins).
- After shrimp is cooked, remove the skin.
- While shrimp is cooking chop your scallions, tomato and mango into small pieces.
- Heat your oil in a skillet and add your scallions.
- Cook the scallions for about a minute on low/medium heat.
- After scallions have been cooking for a minute add your cooked shrimp, tomato, basil, garlic, chili powder and snap peas.
- Mix your ingredients around in the skillet until it’s all evenly coated (leave in pot for about 3-5 mins).
- Last but not least add your mango. Once your mango is warm (2-3 minutes) take skillet off the burner and serve over rice or pasta.