Name: Spicy Mango Habanero Shrimp with Black Bean Quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1.25 lbs Large Shrimp; 0.5 cup Mango Nectar; 1 whole Habanero Pepper; 2 tbsp Lime Juice; 1 tbsp Honey; 2 cloves Garlic; 1 tbsp Olive Oil; 1 cup Quinoa; 2 cups Vegetable Broth; 15 oz Black Beans; 0.5 whole Red Bell Pepper; 0.25 cup Cilantro

Spicy Mango Habanero Shrimp with Black Bean Quinoa

DinnerHigh-ProteinGluten-Free

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Large Shrimp	1.25 lbs	121	29g	0g	1g
Mango Nectar	0.5 cup	16	0g	4g	0g
Habanero Pepper	1 whole	1	0g	0g	0g
Lime Juice	2 tbsp	2	0g	1g	0g
Honey	1 tbsp	16	0g	4g	0g
Garlic	2 cloves	2	0g	1g	0g
Olive Oil	1 tbsp	31	0g	0g	4g
Quinoa	1 cup	157	6g	27g	3g
Vegetable Broth	2 cups	6	0g	2g	0g
Black Beans	15 oz	140	9g	25g	1g
Red Bell Pepper	0.5 whole	4	0g	1g	0g
Cilantro	0.25 cup	0	0g	0g	0g

Ingredients (12)

Directions

Step 1
For the glaze: finely mince habanero pepper (wear gloves, remove seeds for less heat), mince garlic. Combine mango nectar, lime juice, honey, minced habanero, and garlic in a small saucepan. Simmer for 10-15 minutes until slightly reduced and thickened.
Step 2
Rinse quinoa thoroughly. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
Step 3
Drain and rinse black beans. Dice red bell pepper. Chop cilantro. Stir black beans, red bell pepper, and cilantro into the cooked quinoa. Fluff with a fork.
Step 4
Peel and devein shrimp. Pat dry. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and just cooked through.
Step 5
Pour the mango habanero glaze over the cooked shrimp and toss to coat evenly. Cook for 1 minute more until glaze is sticky.
Step 6
Serve the spicy mango habanero shrimp immediately over the black bean quinoa.