On my quest to a healthier lifestyle, I’m always trying to find new ways to spruce up my go-to foods. And shrimp is my favorite lean protein choice. And even though I’d be happy to have it all the time, it can still get a bit boring. So I tried something new. And with fresh mangoes and homemade creole seasoning, this dish is beyond boring. It’s like a getaway for your taste buds!
Island Creole Shrimp and Mango Soup
- 2 tablespoons coconut oil
- 1 white onion, diced
- 2 stalks celery, diced
- 1 heaping tablespoon of minced garlic
- 1 tablespoon of homemade creole seasoning (see recipe below)
- 3 cups chicken stock or broth
- 3 over-ripe mangoes, halved and skins peeled
- 12 ounces of medium shrimp, peeled and deveined (if you’re using frozen shrimp, be sure to thaw beforehand!)
- 1/2 cup mixed bean sprouts
- 1 1/2 cup of prepared quinoa
- Heat coconut oil in a pot over medium heat. Add onion and celery and cook, stirring occasionally, for 3 to 5 minutes. Add minced garlic and stir constantly for 30 seconds. Add stock (or broth) and squeeze your mango halves over your pot, allowing the juice to fall into your soup. Continue to squeeze until only the core remains (don’t add core to pot). Add mixed bean sprouts and bring to a light simmer over medium-high heat. Reduce heat to low and continue to simmer, stirring occasionally, for 5 minutes.
- Add shrimp and the prepared quinoa and cook until the shrimp is pink and firm, about 5 minutes. Serve and enjoy!
Homemade Creole Seasoning
Original recipe makes 1 1/4 cups (20 tablespoons)
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 5 tablespoons paprika
- 3 tablespoons salt
Combine ingredients is a small bowl and store in an airtight container.
I’d love to hear about your go-to lean protein choices and what you do to spice them up! Please feel free to share in the comments below.