Ingredients
- 4 tsp canola oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 3/4 tsp salt
- 1/4 tsp allspice
- 1/4 tsp ground cumin
- 1/8 tsp cinnamon
- 1 mango, peeled, pitted and cut into 1/2-inch pieces
- 1/3 cup cider vinegar
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 lb large shrimp, peeled, tails on
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
Directions
- Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.
