Spicy Mustard Shrimp

Spicy Mustard Shrimp Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Serve with sautéed sliced zucchini and orzo tossed with chopped fresh flat-leaf parsley.

Yield:

4 servings (serving size: about 1 cup shrimp mixture, 1 tablespoon cilantro, and 1 lime wedge)

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 22 %
Fat 4.5 g
Satfat 0.6 g
Monofat 1.7 g
Polyfat 1.5 g
Protein 23.5 g
Carbohydrate 10.3 g
Fiber 1.9 g
Cholesterol 172 mg
Iron 3.1 mg
Sodium 247 mg
Calcium 82 mg

Ingredients

2 teaspoons canola oil
1 pound peeled and deveined large shrimp
1 tablespoon whole-grain Dijon mustard
1 1/2 teaspoons chipotle hot pepper sauce (such as Tabasco)
2/3 cup (3-inch) diagonally cut green onions
1 cup diced peeled mango (about 1 medium)
1/4 cup chopped fresh cilantro
4 lime wedges

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 1 minute. Add mustard and pepper sauce to pan; sauté 2 minutes, stirring frequently. Stir in onions; cook 1 minute. Remove from heat; stir in diced mango. Sprinkle with cilantro. Serve with lime wedges.

Note:

Karen Levin,

July 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note