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Spicy Mustard Shrimp

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 cup shrimp mixture, 1 tablespoon cilantro, and 1 lime wedge)
Serve with sautéed sliced zucchini and orzo tossed with chopped fresh flat-leaf parsley.

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

Nutrition 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

How to Make It

  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.