I had big plans one recent Friday night. I was going to get home from work, put some shrimp on the barbie and relax on the back porch.
Well, you know what they say about best laid plans.
No, more accurately, it monsooned. (Ok, I know that’s not a word).
I quickly Googled shrimp recipes I could cook inside and found this gem. The mustard sauce is a perfect pairing for the shrimp.
Spicy Mustard Shrimp
2 tsp canola oil
1 lb large shrimp, peeled and deveined
1 Tbsp whole-grain Dijon mustard
1 1/2 tsp hot pepper sauce (such as Tabasco)
2/3 cup green onions, (3-inch) diagonally cut
1 cup mango (about 1 medium), peeled and diced
1/4 cup fresh cilantro, chopped
4 lime wedges
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.
Nutritional Information: Calories Per Serving: 181, Fat: 4.5 g (1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), Protein: 26 g, Carbohydrates: 10 g, Fiber: 2 g, Cholesterol: 172 mg, Iron: 3 mg, Sodium: 247 mg, Calcium: 82 mg.
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