Mango Curry Shrimp And Spinach Recipe
Servings: 4
Ingredients
- 1/2 lb baby spinach
- 1 tsp mustard seeds
- 1 Tbsp. oil
- 1 lb peeled medium shrimp deveined Salt to taste Freshly-grnd black pepper to taste
- 1 tsp garam masala or possibly curry pwdr to 1-1/2
- 3 Tbsp. mango chutney chopped
- 1 lrg garlic clove chopped
Directions
- Rinse the spinach and set it aside to drain.
- Heat a large skillet over high heat. Add in the mustard seeds. Toast them 1 to 2 min, stirring occasionally. Add in the oil. When warm, add in the shrimp. Season with salt and pepper to taste. Cook the shrimp just till they're opaque, about 2 min. Remove them with a slotted spoon and set them aside.
- Add in the garam masala, chutney and garlic to the pan. Cook for 1 minute, stirring constantly. Add in the spinach, preferably still with some water on it, stirring often till it has wilted. If the spinach is too dry, add in 1 to 2 Tbsp. of water. Add in the shrimp back to the pan. Stir to reheat.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 52 | 32% |
| Total Fat 5.84g | 7% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 172mg | 57% |
| Sodium 200mg | 8% |
| Potassium 452mg | 13% |
| Total Carbs 3.06g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.27g | 0% |
| Protein 24.46g | 39% |
