This delicious and fresh shrimp dish is so fast, you can make it for a weeknight dinner.
But even though it’s a quick recipe, it looks so good, you’ll feel like you could win “The Taste” with it.
Two tips: First, make sure the shrimp are totally dry before you sauté them. Drain them on a clean kitchen towel and pat well. Wet shrimp simply will not brown, they’ll steam. Second, if you’re serving kids, stick with a red or yellow bell pepper, but if you’re serving to adults, add in a jalapeño to give it a kick.
Mango Salsa
Serves 4
- 2 cups mango, chopped (1-2 mangos, depending on size)
- 1 cup red bell pepper, chopped (see note above)
- 1/4 cup fresh cilantro, finely minced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
Put all ingredients in bowl and mix.
Sauteed Shrimp
- 1 1/2 pounds shrimp, shelled and deveined (frozen is fine)
- 2 tablespoons canola or safflower oil
- 1/8 teaspoon sugar
1. Sprinkle very dry shrimp (see note above) with sugar. Add salt and pepper to taste.
2. Heat pan over medium-high heat until a drop of water sizzles, then add 1 tablespoon oil and half the shrimp. As soon as shrimp curls into a “C” remove from pan and repeat with remaining shrimp and second tablespoon oil.
3. Serve with salsa.
Make the meal: Delicious with a side of warmed corn tortillas or a fluffy grain, such as quinoa. Add a salad or veggie and you’re done in less than 30 minutes.
Photo by halfadozenproductions
Laura Hine is an editor and writer based on the North Shore of Chicago. Her focus is on getting smart information about relationships, fun and food to other moms. For more of her writing, visit her website: laurahine.com.
