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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Sautéed Shrimp with Lime and Ginger Chutney

1 tablespoon olive oil
12 large pink shrimp, peeled and de-veined
  Kosher salt
  freshly ground black pepper
  Lime and Ginger Chutney
Heat the oil in a medium sauté pan and sauté the shrimp for 3-4 minutes over medium-high heat, or until they are pink; season shrimp with salt and pepper. Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney as an accompaniment.
Lime and Ginger Chutney
1 teaspoon fresh ginger, finely chopped
1 small jalapeno, seeded and finely chopped
1 medium papaya, peeled and diced into 1/2 inch cubes
1 medium mango, peeled and diced into 1/2 inch cubes
1 small grapefruit, peeled and segmented
1 small red onion, finely chopped
1 tablespoon cilantro, finely chopped
1/4 cup fresh lime juice
  salt and pepper to taste

Combine all the ingredients for the chutney and reserve in the refrigerator for at least one hour in advance, to allow the flavors to infuse.

4 servings

Nutritional Value Per Serving
Calories 149, Calories From Fat 39, Total Fat 4g, Saturated Fat .65g, Trans Fatty Acid 0g, Cholesterol 32mg, Total Carbohydrates 24g, Protein 6g, Omega 3 Fatty Acid .17g

Look for "Fresh from Florida" ingredients at your grocery store.

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