Mango adds sweetness to shrimp stir-fry

Marcia Kramer / Washington Post

Shrimp gets top billing in this Indian stir-fry, but the real star is mango, which takes on a sweetness when cooked. Turmeric reinforces the bright color, and cayenne pepper adds as much heat as you dare. Serve with jasmine rice.

Shrimp With Mango and Basil

Adapted from "Healthy in a Hurry," by Jim Romanoff and the editors of Eating Well (Countryman, 2006).

1 pound large shrimp (21 to 25 per pound), peeled and deveined, tails on

Salt

1/4 to 1/2 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1 tablespoon extra-virgin olive oil

1 large firm mango, peeled and diced into 1/2 -inch cubes (see Note)

1 bunch scallions, tender green parts only, thinly sliced

1/4 cup firmly packed basil leaves, finely chopped

In a medium bowl, combine the shrimp, salt to taste, cayenne pepper and turmeric, mixing to coat evenly. Cover and refrigerate for about 15 minutes. Heat the oil in a large, nonstick skillet or wok over medium-high heat until it is shimmering. Add the shrimp in a single layer; you may have to cook it in batches. Cook until the undersides turn pink, about 1 minute. Turn over and cook for 1 minute. Add the mango, scallions and basil and cook, stirring, until the shrimp is just cooked through and starts to curl, 1 to 2 minutes. Serve immediately.

Note: To prepare the mango, spear the stem end with a fork. Lop off one end of the mango to steady it on the counter and hold it upright with the fork. Use a sharp paring knife to peel away the skin, then cut the flesh from the pit, stopping when the flesh gets too fibrous and hard. The fruit can then be cut into cubes.

Makes 4 servings.

Per serving: 191 calories, 26g protein, 11g carbohydrates, 6g fat, 172mg cholesterol, 1g saturated fat, 245mg sodium, 2g fiber.