Shrimp with Basil-Mango Sauce Recipe
Shrimp with Basil-Mango Sauce Recipe photo by Taste of Home

Shrimp with Basil-Mango Sauce Recipe

Publisher Photo
Instead of serving cold shrimp with cocktail sauce, prepare this simple basil sauce and top it with tender cooked shrimp. It's a fun and fancy appetizer. —Ken Hulme, Prescott, Arizona
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1 medium ripe mango or 2 medium peaches, peeled and sliced
  • 2 to 4 tablespoons minced fresh basil
  • 1 tablespoon lemon juice
  • 12 cooked medium shrimp, peeled and deveined
  • 1 tablespoon butter
  • Basil sprigs, optional

Nutritional Facts

1 serving equals 186 calories, 7 g fat (4 g saturated fat), 109 mg cholesterol, 134 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.

Directions

  1. In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside.
  2. Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired. Yield: 2 servings.
Originally published as Shrimp with Basil-Mango Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p186

Nutritional Facts

1 serving equals 186 calories, 7 g fat (4 g saturated fat), 109 mg cholesterol, 134 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp with Basil-Mango Sauce

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MY REVIEW
Reviewed Feb. 15, 2011

I served this at my Valentine dinner party, and everyone raved about it. It is not only beautiful on the plate for presentation, but amazingly delicious!! HIGHLY recommend!

MY REVIEW
Reviewed May. 5, 2009

This sauce sounds like it would make a great marinade prior to grilling the shrimp. Has anyone tried it that way?

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