Ingredients for California Pink Shrimp Stir Fry With Peppers And Mango
- Cooked Shrimp
- Red Pepper
- Yellow Pepper
- Green Sweet Pepper
- Yellow Onion
- Jalapeno Chiles
- Limes, Juice Of
- Mango
- 2 tablespoons mango juice
- 1 tablespoon butter
- 1 tablespoon olive oil
- Fresh Ground Black Pepper
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How to Make California Pink Shrimp Stir Fry With Peppers And Mango
- Remove seeds and stem from 1 large bell pepper (any color) and cut into thin strips.
- Peel and thinly slice 1/2 medium red onion into strips about one inch long.
- Carefully remove seeds and stems from 1-2 jalapeño peppers (adjust to your spice preference) and mince the flesh.
- Heat 1 tablespoon butter and 1 tablespoon olive oil together in a large non-stick skillet over medium heat.
- Add the onion and bell pepper strips to the skillet. Sauté for 4-5 minutes, until tender-crisp.
- Add 1 cup of diced ripe mango, 1 pound California pink shrimp (peeled and deveined), 2 tablespoons mango juice, 1 tablespoon lime juice, and the minced jalapeños. Gently toss to combine.
- Cook for another 3-4 minutes, or until the shrimp is pink and cooked through and the mango is heated. Stir frequently to prevent sticking.
- Serve immediately over cooked couscous or rice. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
43g
Fat
5g
Carbs
6g
