1 pound raw shrimp, shelled and deveined
¼ teaspoon salt
Cayenne pepper to taste
¼ teaspoon ground turmeric
1 teaspoon canola oil
1 large ripe mango, peeled, pitted, and diced
4 scallions, chopped
¼ cup sliced fresh basil leaves
Toss shrimp with salt, turmeric, and cayenne in a medium bowl. Cover and refrigerate 30 minutes.
Heat oil in a large nonstick skillet for medium-high heat. Add shrimp in a single layer and cook until the undersides turn pink, about 1 minute. Flip them over and cook 1 more minute.
Add mango, scallions, and basil and cook, stirring, until the shrimp starts to curl and is pink on both sides, 1-2 minutes.