Shrimp is an excellent low-fat, low-calorie, and diabetic-friendly choice for a light dinner or a high-protein appetizer. When you flavor jumbo shrimp with vibrant spices like cumin, chili powder, and paprika, you get a high level of flavor that satisfies the soul without the need for excess salt or heavy sauces. Pairing these heart-healthy shrimp with a sweet and spicy mango-jalapeno sauce highlights the best tastes of the season. This bold, colorful dish is perfect for anyone looking for a satisfying, nutrient-dense meal that supports weight loss and blood sugar management.
This recipe focuses on lean protein and heart-healthy preparation methods, like grilling, to keep saturated fats to a minimum. The homemade mango salsa provides natural sweetness and dietary fiber without the refined sugars often found in store-bought sauces.
While shrimp contains dietary cholesterol, it is very low in saturated fat. For most people, the saturated fat in the diet has a greater impact on blood cholesterol levels than dietary cholesterol itself.
Yes. Mangoes contain fiber which helps slow sugar absorption. When paired with protein like shrimp, it is a balanced way to enjoy fruit.
Absolutely. Thaw them overnight in the refrigerator and pat them dry thoroughly before marinating to ensure the spices stick.
Shrimp cook quickly. They are done when they turn pink and form a "C" shape. If they curl into a tight "O," they are likely overcooked.
This salsa is incredibly versatile and pairs perfectly with grilled chicken or firm white fish like snapper or tilapia.
These tasty shrimp dishes cook up quickly and are perfect for busy weeknight meals.
Make the most of summer fruits and vegetables with these refreshing accompaniments for shrimp or any other protein.
Recipe yields 4 servings
Make shrimp marinade: In a blender or food processor, combine garlic, paprika, brown sugar, cumin, chili powder, salt, pepper and beer and puree until it becomes a smooth paste. In a large bowl, combine shrimp and marinade and toss to coat. Cover with plastic wrap and refrigerate for 15 minutes.
Make mango jalapeno sauce: In a blender, puree mango and water and set aside. In a saucepan, heat oil over medium-high heat until hot. Add red onion and jalapeno and saute until onion is translucent, about 3 minutes. Add mango puree; bring to a boil, stirring occasionally. Reduce heat and simmer for 1 minute. Remove saucepan from heat. Stir in yogurt.
Lightly coat a grill rack or nonstick grill pan with cooking spray. Set heat to medium-high. Cook shrimp about 2 minutes on each side. Remove shrimp and sprinkle with cilantro and a splash of fresh-squeezed lime juice. Serve shrimp with sauce.
If mango isn't in season, try cubed fresh pineapple or peaches for a similar sweet-and-tangy profile.
Replace the beer with an equal amount of dry white wine or even fresh orange juice for a citrusy, non-alcoholic twist.
Swap the jalapeño for a habanero if you prefer intense heat, or use a mild green bell pepper for a family-friendly version.