Eating for IBS Recipe Classic
Enjoy this week's classic IBS recipe!
Tandoori Spiced Mango Shrimp
This is a wonderful Indian-inspired meal, spicy but not at all hot. The mango and lime add a sweet and tangy flair, and the basmati rice provides a deliciously nutty (and safe soluble fiber) base.
Makes 3-4 Servings
1 lb. shrimp, shelled and deveined
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
fresh basmati rice for serving
3 tablespoons mango chutney*
1/4 cup fresh lime juice
dash cayenne pepper (optional)
Force chutney through a sieve into a bowl and whisk in lime juice and dash of cayenne. Set aside.
Tandoori Spice Paste:
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
4 garlic cloves, minced
1" piece fresh gingerroot, minced
zest of one lime
juice of one lime
In a large skillet dry-roast paprika, cumin, and coriander over medium heat, stirring occasionally, until spices are several shades darker and fragrant, about 4 minutes. Combine spices and all remaining spice paste ingredients in a medium bowl. Add shrimp, stirring well to evenly coat. Marinate for 20-30 minutes, then drain and scrape off any excess spice paste.
Heat oil in a large non-stick skillet over medium high heat and add shrimp, sauteeing until golden and just cooked through. Serve over basmati rice and top with cilantro and dressing.
*Mango chutney is available in most grocery stores near the ketchup, or at specialty food stores or Indian markets.
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