Spicy Mango Shrimp Recipe

Name: Spicy Mango Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup shredded, unsweetened coconut; 1 to 2 large, firm mangoes; 1 medium yellow onion; 2 cloves garlic; 1/2 cup loosely packed fresh basil; 1 lime; 2 tablespoons vegetable oil; 1/2 to 1 teaspoon crushed red pepper flakes; 2 tablespoons low-sodium soy sauce; 12 ounces peeled, deveined large raw shrimp (26 to 30 count)

Servings: persons

1/4 cup shredded, unsweetened coconut
1 to 2 large, firm mangoes
1 medium yellow onion
2 cloves garlic
1/2 cup loosely packed fresh basil
1 lime
2 tablespoons vegetable oil
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons low-sodium soy sauce
12 ounces peeled, deveined large raw shrimp (26 to 30 count)

1
Preheat the oven to 300 degrees.
2
Spread the coconut on a small baking sheet. Toast for 5 to 10 minutes, until lightly browned. Turn off the oven.
3
Meanwhile, peel the mangoes. Cut enough small pieces to yield 2 cups; reserve/freeze the rest for another use. Cut the onion into 1/2-inch pieces. Mince the garlic. Coarsely chop the basil leaves, discarding the stems. Cut the lime in half.
4
Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 8 minutes, stirring a few times, until softened and beginning to color. Stir in the garlic, crushed red pepper flakes (to taste) and the soy sauce, then squeeze the juice of 1/2 lime over the mixture.
5
Stir in the shrimp; cook for about 3 minutes, stirring a few times, just until they turn pink and opaque. Stir in the basil.
6
Add the mango, stirring to incorporate. Cook just until the fruit has warmed through. Sprinkle with the toasted coconut; divide among individual plates. Squeeze some of the remaining lime half over each portion. Serve right away.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup shredded, unsweetened coconut, 1 to 2 large, firm mangoes, 1 medium yellow onion, 2 cloves garlic, and more.

Yes, Spicy Mango Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Mango Shrimp

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