The hubbs was out of town for work so I decided I would make a special dinner for his return. I wasn't entirely sure what I wanted to do, but something Asian sounded good. So I was wandering through the grocery store looking for inspiration and orange chicken was calling my name. But how do I make orange chicken without breading, frying, and a sugary sauce? That's when I saw the fresh mango and it all clicked! I ended up with Spicy Mango Glazed Shrimp and Very Veggie Fried Rice. It came together very quick and best of all the hubbs approved!
Give this take on take out a try!
Spicy Mango Glazed Shrimp
1 mango, peeled and diced
1/2 c. Orange-Mango Juice (I used the Santa Cruz organic mango orange juice. But any 100% juice will work)
1 clove garlic, minced
1lb peeled & deveined shrimp (or any lean protein)
½ tsp red pepper flake (more or less depending on how spicy you want the dish to be)
½ tsp. olive oil
-In a pot over medium-high heat add the ½ c. juice. You are going to cook the juice until all of the water evaporates and the juice reduces down to 2 TBS of thick, syrupy juice. This process takes about 5 minutes. You’ll want to watch it pretty closely as once the water is gone the juice will burn quickly. After it has reduced, set it aside. 1/2 c. Orange-Mango Juice (I used the Santa Cruz organic mango orange juice. But any 100% juice will work)
1 clove garlic, minced
1lb peeled & deveined shrimp (or any lean protein)
½ tsp red pepper flake (more or less depending on how spicy you want the dish to be)
½ tsp. olive oil
-In a skillet over medium heat, add ½ tsp of olive oil. Once the oil is hot, add in the shrimp and cook until just slightly pink. Then add in the diced mango and the garlic. Cook for about 30 seconds longer. Then add in the reduced juice and the red pepper flake. Stir so the sauce coats everything, and serve.
Makes 3 servings. (serving is about 6 medium shrimp)
Nutrition facts per serving:
Total Fat: 5.6g Calories: 226g Carbs: 11.4g Protein: 31g
Very Veggie Fried Rice
1 zucchini – finely diced
-In a non-stick skillet, heat 1 tsp of olive oil over medium-high heat. When the oil is hot add in the onions. Sautee until just translucent. Then add in the zucchini and yellow squash. Sautee another minute and then add the broccoli, ginger and garlic. Cook another 2 minutes until the broccoli is just tender. Remove the veggies to a bowl.
-In the same skillet add the remaining 1 tsp. of olive oil. When the oil is hot add in the brown rice. Cook the rice over medium-high heat until it begins to get golden brown and crispy, about 5 minutes. When the rice is “fried” add in 1 TBS. of the Soy sauce and stir until the rice is evenly coated. Then add the cooked veggies into the rice. Sautee until the veggies are heated through. Add the remaining 1 TBS of soy sauce and the bean sprouts.
Makes about 2 one cup servings.
Nutrition facts per serving:
Total Fat: 5.7g Calories: 222 Carbs: 38.5 Protein: 7g
1 zucchini – finely diced
-In a non-stick skillet, heat 1 tsp of olive oil over medium-high heat. When the oil is hot add in the onions. Sautee until just translucent. Then add in the zucchini and yellow squash. Sautee another minute and then add the broccoli, ginger and garlic. Cook another 2 minutes until the broccoli is just tender. Remove the veggies to a bowl.
-In the same skillet add the remaining 1 tsp. of olive oil. When the oil is hot add in the brown rice. Cook the rice over medium-high heat until it begins to get golden brown and crispy, about 5 minutes. When the rice is “fried” add in 1 TBS. of the Soy sauce and stir until the rice is evenly coated. Then add the cooked veggies into the rice. Sautee until the veggies are heated through. Add the remaining 1 TBS of soy sauce and the bean sprouts.
Makes about 2 one cup servings.
Nutrition facts per serving:
Total Fat: 5.7g Calories: 222 Carbs: 38.5 Protein: 7g
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