This is a recipe inspired by April Smith, a calorie restriction blogger over at April’s CR blog. Now, I’m not a calorie-restrictor, but one thing I love about April is that she prefers to avoid grain products and posts amazing recipes based around protein, veggies, and healthy fat. Of course, since there is some philosophical mismatch, I’ve altered her original recipe a bit.
Shrimp and Mango Stir-Fry
145g peeled and de-veined shrimp
60g each red and green pepper, cut into strips
100g cubed mango
1 tsp. ghee
mango salsa, to taste (I used Desert Pepper peach mango salsa)
Heat a wok over medium heat. Add the ghee and when it’s melted, add the peppers and mango. Stir-fry for a few minutes, until they start to soften, and then add the shrimp. When the shrimp are cooked through, remove from the heat and pour onto a plate. Squeeze lime juice over the stir-fry and top with salsa. Serve with steamed broccoli tossed with olive oil.