This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.
Ingredients
- 2 tablespoons canola oil
- 1 pound medium or small shrimp, peeled and deveined
- 2 garlic cloves, sliced
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 Serrano or bird chilies, or 1 large jalapeño, minced
- 1 large mango, peeled, seeded and finely chopped
- ¼ cup chopped cilantro
- 4 to 5 tablespoons lime juice
- 8 corn or flour tortillas
- Nutritional Information
Nutritional analysis per serving (4 servings)
343 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 27 grams protein; 182 milligrams cholesterol; 162 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four
Preparation
- Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
- Advance preparation: This is best served right after you cook the shrimp and mango.
Dining and Cooking