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Spicy Mango Shrimp

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Total time 35 mins
Yield Makes 6 to 8 servings
The Twist: A quick and colorful skillet sauté topped with toasted coconut offers a light, innovative take on the sweet-hot flavor of fried coconut shrimp with honey mustard sauce.

Ingredients

  • Coconut-Lime Rice
  • 1 1/2 pounds peeled, large raw shrimp (1 6/20 count)
  • 3 tablespoons olive oil, divided
  • 1 cup chopped green onions
  • 1 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 to 1 tsp. dried crushed red pepper
  • 1 cup chopped fresh mango
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • Topping: toasted sweetened flaked coconut

How to Make It

  1. Prepare Coconut-Lime Rice.

  2. Meanwhile, sauté half of shrimp in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Repeat procedure with 1 Tbsp. hot oil and remaining shrimp.

  3. Sauté onions and next 4 ingredients in remaining 1 Tbsp. hot oil over medium-high heat 1 minute. Stir in mango and next 3 ingredients, and cook 1 minute; stir in shrimp. Serve over hot cooked Coconut-Lime Rice; top with toasted coconut.