Spicy Mustard Shrimp

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 22%
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.5g
  • Carbohydrate: 10.3g
  • Fiber: 1.9g
  • Cholesterol: 172mg
  • Iron: 3.1mg
  • Sodium: 247mg
  • Calcium: 82mg

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. 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.
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