¾ lb large shrimp or prawns (about 15) shelled and deveined
¼ tsp sea salt
Pinch of chili flakes
½ red bell pepper, thinly sliced
¼ cup diced red onion
¼ cup chopped mango
1 Tbsp chopped fresh cilantro
In a mixing bowl, toss the shrimp or prawns in the olive oil, salt and chili flakes.
Heat a nonstick frying pan over medium-high heat and add the balsamic. Bring to a boil. Add the shrimp/prawns, bell pepper, and red onion immediately. Sauté for 2 minutes, or until shrimp are just pink and have curled.
Add the mango and stir to combine. Remove from the heat, sprinkle with chopped cilantro, and serve over jasmine rice.
Recipe courtesy of Emily Lycopolus