This shrimp green mango salsa with pressure-cooked quinoa is a light and refreshing spring lunch or dinner.
It can be eaten warm or cold as a salad the next day if you have any leftovers.
Benefits of Green Mango
Green Mango is low in sugar and high in resistant starch meaning it is good for your gut. Resistant starch passes through your digestive tract unchanged or resists digestion and functions similar to soluble fiber.
Many studies in humans show that resistant starch can have powerful health benefits:
- Improved insulin sensitivity
- Lower blood sugar levels
- Reduces appetite
- Various benefits for digestion
Other resistant starch-rich food includes:
- Green Banana or Green Plantain
- Pressure cooked and cooled potatoes and rice
- Seeds and legumes (pressure cooked to remove lectins)
Green Mango is also rich in vitamins C, K, A, B6, and folate. It is good for your heart health, liver health, immunity, and blood vessels.
For Green Mango Salsa:
- 1 green-unripe mango
- 1 medium red onion
- 1/2 bunch of cilantro
- 1 tsp honey dissolved in 1 Tbsp warm water
- 1 cup pressure cooked quinoa
- About 20 wild-caught shrimps
- 1 Tbsp avocado oil or ghee
- Salt & pepper to taste
- First, pressure cook the quinoa. Add one cup of prewashed quinoa into the pressure cooker. Add 1 1/4 cup cold water and a little bit of salt. Cover, turn the knob to sealing, press pressure-cook, and adjust the time to 1 minute. Natural or 10 minutes natural release.
- Heat avocado oil or ghee in a frying pan and add raw washed shrimps. Season with salt and pepper. Cook on one side for about 3-5 minutes, turn and cook on the other side for another 3-5 minutes or until the shrimps are pink.
- In the meantime, make the salsa. Peel and cut the mango into cube-like pieces, dice the onion, and finely cut the cilantro. Dissolve 1 tsp of honey in 1 tbsp water. Add all the salsa ingredients into a mixing bowl, add the dissolved honey, and mix.
- Squeeze a little bit of lemon on the shrimps and serve over salsa and pressure-cooked quinoa. Enjoy!