Serves 4
400 g shrimp, peeled
1/2 red chili
2 cloves garlic
4 spring onions
2 peppers, yellow
2 tb oil
1 lime
4 tb coriander, fresh
salt and pepper
Mango salsa
1 mango
1 spring onion
1 lime
1 tb mint, fresh
1/4 tb salt
Sour cream sauce
1 tb red chili
1 clove garlic
1/2 lime
1,5 dl sour cream
8 tortilla wraps
Clean the chili of seeds and finely chop with garlic and spring onions. Cut peppers in strips. Fry the vegetables in hot oil for a couple of minutes until heated through. It is important they do not go soggy. Add shrimp, juice from lime, chopped coriander, salt and pepper and let all heat through without cooking. For the mango salsa, dice mango and cut spring onion in thin slices. Add zest and juice from one lime. Finely chop mint and combine all ingredients. Let the salsa sit in the fridge for about an hour before serving. For the sauce, finely chop chili and garlic and add to sour cream with zested lime. Leave in fridge to set.
Serve shrimp, mango salsa and sauce in heated tortilla wraps.
Photo and recipe courtesy: Norwegian Seafood Council