Spicy Mango Shrimp
Photo: James Baigrie; Randy Mon
Yields Serves 4 (serving size: 1 cup) Total Time 25 mins
AuthorHeather Ripley, Menlo Park, CA,
Sweet chunks of mango balance the heat from red chile flakes in this spicy mango shrimp recipe.  Serve with hot steamed jasmine rice.

How to Make It

Step 1
1

Heat oil in a large frying pan over medium heat and sauté onion in oil until golden brown, about 5 minutes. Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes. Add mango and cook until warm. Sprinkle with toasted coconut and serve with steamed jasmine rice.

Step 2
2

Note: Nutritional analysis is per serving.

Ingredients

 3 tablespoons vegetable oil
 1 cup chopped onion
 2 teaspoons minced garlic
 1 teaspoon red chile flakes
 1/2 cup chopped fresh basil leaves
 2 tablespoons soy sauce
 1 tablespoon fresh lime juice
  About 12 oz. peeled and deveined shrimp (30 to 35 per lb.)
 2 cups cubed fresh or frozen mango (preferably unripe)
 1/4 cup toasted shredded unsweetened coconut

Directions

Step 1
1

Heat oil in a large frying pan over medium heat and sauté onion in oil until golden brown, about 5 minutes. Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes. Add mango and cook until warm. Sprinkle with toasted coconut and serve with steamed jasmine rice.

Step 2
2

Note: Nutritional analysis is per serving.

Spicy Mango Shrimp

Search All of Sunset's Recipes