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Ingredients2 h 9 m servings 314 cals
Original recipe yields 2 servings
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala; cook until shrimp turn pink, about 4 minutes.
- Transfer shrimp to a bowl; add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes.
- Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.
- Cook's Note:
- If using frozen shrimp, thaw before proceeding with recipe.
Per Serving: 314 calories; 15.4 g fat; 25.4 g carbohydrates; 20.6 g protein; 173 mg cholesterol; 336 mg sodium. Full nutrition
ReviewsRead all reviews 2
Perfect summer food! The only thing I changed was increasing the garam masala to a full tablespoon and using canned diced jalapeños (because if I can avoid rubbing jalapeño in my eye while cooki...