When you don't have much time to cook, the right condiment can add layers of flavor in a flash. Oil-packed Indian mango relish (not chutney, which is too sweet) combines earthy turmeric and fenugreek with the tang of mustard and green mango. Find it in the international aisle of your grocery store.
Wine pairing: A bright but aromatic white like Maryhill Winery 2014 Viognier (Columbia Valley; $18). The fruit flavors in the wine lean toward mango with this pairing. It's a mouth-filling, sweetly aromatic wine that's terrific with shrimp, and its crisp acidity works well with the pickled fruit.
2 tablespoons canola oil
1 large red onion, thinly sliced
1/4 cup oil-packed Indian mango relish, such as Patak's, plus more for the table
1 1/2 pounds peeled deveined medium shrimp
1 to 1 1/2 tbsp. lime juice
About 1/3 cup coarsely chopped cilantro, divided
Hot cooked basmati or jasmine rice
How to Make It
Heat oil in a large frying pan over medium-high heat. Add onion, season with salt, and sauté, stirring often, until just beginning to soften, 3 to 4 minutes.
Stir in mango relish. Add shrimp and stir to coat thoroughly. Lower the heat to medium, cover, and cook just until the shrimp curl tightly, 3 to 4 minutes.
Remove from heat; stir in lime juice and most of cilantro. Serve over rice, topped with remaining cilantro and more mango relish on the side.