Serve with sautéed sliced zucchini and orzo tossed with chopped fresh flat-leaf parsley.
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
How to Make It
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.
This was super easy and delicious! I put it in soft tacos and they were very good. I added Avocado to it. My husband said it was the best taco I had ever made in 30+ years!! The Cilantro and Mango make it!
Super yummy!! I needed to make an easy meal and this got the job done. I didn't have green onion or mango. Instead I used red onion and added two cloves of garlic (put them in when I added the mustard and tobasco). Delicious! Will make this recipe again.
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