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
Prepare Coconut-Lime Rice.
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.
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.
Five stars for flavor and simplicity of preparation. The flavors of the Spicy Mango Shrimp, served with the coconut-lime rice are outstanding. For what I consider a quick and easy recipe(s) this is excellent -- great for family week day meal, and nice for company. Only change was to increas the cilantro to 1/2 C and lime juice to 4 TBS -- also increased lime zest and lime juice in the rice. Served with roasted asparagus. Will definitely make again.
We have a special Valentine's Day dinner with 12 other people. This year's recipe was the spicy mango shrimp and it was a huge hit. The chef said that he prepared it exactly as stated in the recipe. Each bite was a mix of wonderful tastes and one of the guests usually doesn't eat rice and she finished every morsel.
GREAT FLAVORS! Hint:have everything chopped & ready to go before you saute. Took awhile to chop everything, but worth the work. Doubled the lime juice and cilantro tasted better. Must do the toasted coconut on top brings all the the flavors together. Serve over the coconut lime rice. All 4 of my kids gobbled this up!
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