3 Simple shrimp dishes

Shrimp cooks in less than five minutes, making it ideal for a quick week-night meal.

TIP Pork is safe, moist and tender when cooked to 140 degrees but dry when cooked beyond 160 degrees.

BLACKENED SHRIMP WITH MANGO-AVOCADO-MINT TOPPING

2 mangos, peeled and cut into 1/4-inch dice

1 red bell pepper, cut into 1/4-inch dice

1 avocado, peeled and cut into 1/4-inch dice

1/4 cup finely chopped red onion

1/4 cup mint, chopped

1 tablespoon lime juice

1/4 teaspoon salt

1 1/2 pounds peeled shrimp

1 1/2 teaspoons blackening spice

1 tablespoon canola oil

1. Combine the mangos, red pepper, avocado, onion, mint, lime juice and salt in a bowl and set aside.

2. In a second bowl, toss the shrimp with the blackening spice until it is well coated.

3. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer (working in batches, if necessary) and cook until the undersides are lightly browned, about 2 minutes. Turn and cook until the shrimp is just cooked through, another 2 minutes.

4. Serve with the topping. (Can be served over rice, if desired.) Makes 4 servings.

Nutritional analysis for each serving 381 calories, 45 g protein, 20 g carbohydrates, 6 g fiber, 14 g fat, 1 g saturated fat, 710 mg sodium

BUTTERY LEMON-GARLIC SHRIMP

1 tablespoon olive oil

1 1/2 pounds peeled large shrimp

3 tablespoons butter

4 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 cup parsley, coarsely chopped

1. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer (working in batches, if necessary) and cook 2 minutes, until the undersides are lightly browned. Turn and cook another 2 minutes, until shrimp is just cooked through. Transfer to a plate and cover loosely to keep warm.

2. Reduce heat to medium and melt the butter in the pan; stir in the garlic and cook until golden, about 3 minutes. Stir in the lemon juice and zest and salt; cook 1 minute. Remove from heat. Stir in the shrimp and parsley; serve immediately. Makes 4 servings.

Nutritional analysis for each serving 315 calories, 43 g protein, 2 g carbohydrates, 0 g fiber, 15 g fat, 6 g saturated fat, 635 mg sodium

COCONUT-CURRIED SHRIMP ON JASMINE RICE

1 cup jasmine rice

1 tablespoon canola oil

1/2 cup chopped red onion

1 tablespoon minced ginger

3 cloves garlic, minced

1 teaspoon curry powder

1 teaspoon cumin powder

1 tablespoon tomato paste

4 plum tomatoes, cut into 1-inch pieces

1 (14-ounce) can lite coconut milk

1 1/2 pounds shrimp

1/4 cup cilantro, coarsely chopped

1. Cook the rice according to package directions.

2. Heat oil in large, nonstick skillet over medium high. Add onion, ginger, garlic, curry powder and cumin; cook, stirring, 1minute. Stir in tomato paste and tomatoes and cook, stirring frequently, until tomato paste is dissolved and tomatoes just begin to soften, about 2 minutes. Add coconut milk, reduce heat to medium and cook until sauce is well blended, about 2 minutes.

3. Add shrimp and cook until they are just opaque, 3 to 4 minutes. Taste sauce and season to taste with salt and pepper.

4. To serve, ladle shrimp and sauce over the rice; sprinkle with cilantro. Makes 4 servings.

Nutritional analysis for each serving 459 calories, 47 g protein, 43 g carbohydrates, 3 g fiber, 10 g fat, 3 g saturated fat, 513 mg sodium