California Pink Shrimp Stir Fry With Peppers And Mango

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Nutritional analysis per serving: calories: 216 grams of fat: 3 mg. Cholesterol: 172 mg. Sodium: 809

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Steps

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Remove seeds and stem from sweet peppers and cut into thin strips.

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Peel onion and cut into thin strips about one inch long.

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Carefully remove seeds and stems from the jalapeno peppers and mince flesh.

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Heat butter and olive oil together in a large non-stick skillet.

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Saute onion and sweet peppers on medium heat until tender but still crisp , about 4-5 minutes.

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Continue cooking and add mango slices , california pink shrimp , mango juice , lime juice and chilies.

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Toss gently until shrimp and mango slices are heated.

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Serve with cooked couscous or rice.

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Ingredients

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cooked shrimp, red pepper, yellow pepper, green sweet pepper, yellow onion, jalapeno chiles, limes, juice of, mango, mango juice, butter, olive oil, fresh ground black pepper