So I don’t know about y’all, but the weather in Memphis has been pretty glorious lately! It’s starting to warm up – lots of food festivals (the Memphis in May BBQ Fest is going on this weekend) and I’m loving soaking up whatever outdoor time I can get!
Which also means lots of patio time…which is where I am currently blogging from right now!
For me, the summertime means lots of delicious seafood. It also means some glorious fruit! I love anything with a citrus flavor to it – or any fresh berries or “tropical” type fruit. I am an equal opportunity fruit consumer!
I think the seafood thing is because my family has always spent time on the coast of Florida during the summer – which means days (or a solid week if I’m lucky) of some fresh and amazing seafood.
So I decided to create a dish that combines seafood and fruit – with a little spice to it, of course. The husband and I love our spice!
This is one of those easy dishes to throw together and pair with a salad or just plain rice. Since it has an Asian influence, I paired it with my vegetable fried rice. Make it with whatever you want – but I promise, you’ll love it (and it’s good for you, of course!).
In each bite you get a little heat and a little sweet…
Chili-Mango Shrimp (serves 2 – 6 WW points/serving)
8 oz. pre-cooked shrimp, tails removed
1/2 Tbsp. sliced pickled ginger, diced
1/2 cup chopped mango
2 Tbsp. sweet chili sauce
1/4 tsp. Sriracha
1/2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. green onion, chopped
1/2 Tbsp. peanut oil, for cooking
Pat your shrimp dry and set aside.
In a medium bowl, add soy sauce and minced ginger. Add chili sauce, then cornstarch and sesame oil. Add your green onion and Sriracha and whisk until blended.
Add shrimp and toss to coat.
Add your mango. Now, I have read “how to” cut mango and I still find it difficult. So I pretty much just hack away until I have as much as I want. The core is pretty tough, so just start by trimming away the outside and removing the peel until you have good tender “meat”.
Now add the mango to the shrimp mixture and toss to combine.
Refrigerate at least 30-45 minutes.
Heat your peanut oil in a medium skillet until hot. Using a slotted spoon, add shrimp (try to reserve as much sauce and mango as you can for now) and saute 3-5 minutes. When you flip your shrimp, add the remaining sauce and mango. Cook another 5 minutes until shrimp is cooked through and sauce thickens slightly.
Serve and devour! Like I said, I served mine with some fried rice – but as I’ve also mentioned before, I’m one of “those people” who doesn’t like my food to touch – so I don’t top it. But if that’s your thang, go right ahead! I’m not here to judge…
I just provide the deliciousness and let you do the rest!
Thanks for stopping by – and be on the lookout tomorrow for a special guest blog from my friend Brittany over at “Everyday Thoughts“!