Hands-On Time: 5 Minutes
Cook Time: 10 Minutes

1. Toss together the shrimp, curry powder, allspice, and 1/4 teaspoon of the salt in a medium bowl until the shrimp are evenly coated. Let stand about 5 minutes.

2. Meanwhile, put the mango and water in a blender or food processor and puree; set aside.

3. Heat the oil in a medium nonstick saucepan set over medium-high heat. Add the red onion, ginger, sugar, and remaining 1/4 teaspoon salt; cook stirring frequently, until lightly browned, about 3 minutes. Add the mango puree; bring to a boil, stirring occasionally. Reduce the heat and simmer 1 minute. Remove the saucepan from the heat.

4. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp and cook until lightly browned and just opaque in the center, about 2 minutes on each side. Sprinkle with cilantro and serve with the sauce and plenty of napkins.

Per Serving (about 7 shrimp and 1/3 cup sauce):
171 Calories; 4g Fat; 1g Saturated Fat; 0g Trans Fat; 161mg Cholesterol; 484mg Sodium; 17g Carbohydrate; 2g Fiber; 18g Protein; 53mg Calcium; 3 Weight Watchers Points.