Mango Shrimp
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
shallots
minced |
*
|
| 2 | teaspoons |
sesame oil
|
|
| ½ | cup |
cilantro
|
|
| 1 | pound |
shrimp
cleaned and deveined |
|
| 3 | tablespoons |
lime juice
|
|
| 16 | ounces |
black beans
rinsed |
|
| 1 | cup |
mangos
cubed |
*
|
| 8 | ounces |
pasta
small shells |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
shallots
minced |
*
|
| 1E+1 | ml |
sesame oil
|
|
| 118 | ml |
cilantro
|
|
| 453.6 | g |
shrimp
cleaned and deveined |
|
| 45 | ml |
lime juice
|
|
| 462.4 | ml/g |
black beans
rinsed |
|
| 237 | ml |
mangos
cubed |
*
|
| 231.2 | ml/g |
pasta
small shells |
|
Directions
In a medium bowl, toss shrimp with lime juice.
Sprinkle generously.
Set aside.
Bring a large pot of water to a boil.
Add pasta, and cook until just al dente, 8 to 10 minutes.
Drain.
In a large non-stick skillet over medium heat, sauté red bell pepper and shallot in sesame oil until pepper is almost soft - do not allow to brown.
Add cilantro, and shrimp. Continue to cook until shrimp is pink, stirring occasionally, about 4 minutes.
Add black beans, cooked pasta and mango; stir together.
Remove from heat when beans are heated through.
Serve.
