Pineapples, mangos and apples can juice up a spicy dish, serving as a sweet counterpoint to chilies.
This recipe pairs fruit relish with shrimp seasoned with chili powder, cumin and paprika to create a lively, summery dish.
Not only is this a low-fat choice, but it is also a no-frills dish that requires only 20 minutes of preparation time and 5 minutes of cooking time.
Chili Shrimp With Fruity Relish
1 medium mango, peeled and cut into 1/4-inch pieces
1 cup diced fresh or juice-packed canned pineapple (1/4-inch pieces)
1 medium tart green apple, diced
2 tablespoons chopped red onion
3/4 teaspoon chili powder
1/4 teaspoon grated lime peel
1 teaspoon lime juice
Pinch of salt
Olive oil cooking spray
1 1/2 pounds large shrimp, peeled and deveined, tails left on
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon coarsely cracked black pepper
1 teaspoon olive oil
In a medium bowl, combine the mango, pineapple, apple, onion, chili powder, lime peel, lime juice and salt. Cover while preparing the shrimp.
To make the shrimp: Preheat the broiler. Coat the broiler-pan rack with olive-oil cooking spray.
In a medium bowl, combine the shrimp, chili powder, cumin, salt, paprika, pepper and oil. Toss to coat well.
Place the shrimp on the prepared rack in a single layer. Broil 4 inches to 6 inches from the heat for 5 minutes, or until the shrimp are opaque. Serve the shrimp with the relish.
Makes 4 servings.
Nutritional information per serving: 190 calories, 3 g fat.
