Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound large shrimp, deveined (about 20)
- 1 mango, peeled and diced (about 2 cups)
- 3 T. extra virgin olive oil
- Juice of 1 lime
- 2 t. chopped fresh mint, plus sprigs for garnish
- 1 1/2 T. finely chopped red onion
- 1 jalapeno chili, seeded and finely chopped
- 1 clove garlic, minced
- Salt and pepper
Directions
In a large pot of boiling salted water, cook the shrimp until pink an opaque, 1 to 2 minutes. Drain and rinse under cold water. Discard the shrimp tails and chop the meat into bite size chunks. Transfer the shrimp to a bowl. Place the mango in another bowl. In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeno and garlic; season to taste with salt and pepper. Pour half the vinaigrette over the shrimp and toss. Pour the remaining vinaigrette over the mango and toss. Spoon a layer of mango into 4 martini glasses. Top with a layer of shrimp,then another layer of mango. top each serving with a mint sprig.
Category:Cathy's Recipes
Category:Rachael Ray Recipes