Spicy but not too hot. The mango and lime add a sweet and tangy taste, and the basmati rice provides a delicious nutty base.
Force chutney through a sieve into a bowl and whisk in lime juice and dash of cayenne. Set aside.
In a large skillet dry-roast paprika, cumin, and coriander over medium heat, stirring occasionally, until spices are several shades darker and fragrant, about 4 minutes. Combine spices and all remaining spice paste ingredients in a medium bowl. Add shrimp, stirring well to evenly coat. Marinate for 20-30 minutes.
Heat oil in a large non-stick skillet over medium high heat and add shrimp, sautteing until golden and just cooked through. Serve over basmati rice and top with cilantro and sauce.
Basmati Rice: Put rice in a large saucepan and rinse in several changes of water. Drain. Add the 3 cups water and bring to a boil, uncovered, over high heat. Reduce heat to low, cover, and simmer until rice is tender and cooked through, about 20 minutes. Alternatively, rice can be made in a rice cooker as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 249 | ||
Calories from Fat: 64 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 229.8mg | 71 % | |
Sodium 262mg | 9 % | |
Potassium 433.8mg | 11 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 14.1g | ||
Protein 31.7g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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