Saturday, February 8, 2014

Sweet + Spicy Basil Shrimp

Sooo tt decided to make me dinner one night this past week which was an extremely welcomed surprise. Even more of a surprise, was the recipe he found online to make. Shrimp with Mango and Basil is where it started, and it morphed into this sweet and spicy one-pan wonder, channeling warm Indian spices, and throwing your tastebuds for a loop with a pop of sweet pineapple. 

Sweet + Spicy Basil Shrimp

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006) 


1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
1/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, pineapple- peeled and cut into 1/2-inch cubes
1/4 cup firmly packed fresh basil leaves, finely chopped
{serve it over: wild rice}


  1. In a large Ziploc bag, toss shrimp with salt, cayenne to taste and turmeric. Seal the bag and marinate in the refrigerator for about 30 minutes. 
  2. Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more. 
  3. Add pineapple and chopped basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes more.


  • Makes 4 servings, 1 cup each
  • Nutrition per serving: 183 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 168 mg Cholesterol; 16 g Carbohydrates; 20 g Protein; 3 g Fiber; 352 mg Sodium; 478 mg Potassium (based on recipe with mango rather than pineapple--but really, its probably not much different)

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