Sweet chunks of mango balance the heat from red chile flakes in this spicy mango shrimp recipe. Serve with hot steamed jasmine rice.
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
How to Make It
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.
The ease of preparation makes this recipe a winner for any level of chef. I used about 3/4 teaspoon of red pepper so that the shrimp would be the star ingredient. Shallots are a nice sub for the onions.
This recipe features widely appealing flavors with a slightly exotic twist, making it a good choice for company. Alas, my young-adult children don't like food that's more than mildly spicy, so I toned down the red chile flakes. I'm sure my husband would have preferred more heat, as specified in the recipe. I used one firm mango and slightly more than a pound of shrimp and we liked that ratio of fruit to shrimp. The not-yet-ripe mango added a lovely tang.
I saw this recipe this morning and was compelled to try it since I had most of the ingredients on hand. I'm thrilled that I did! This recipe is extremely simple and very delicious! I skipped the rice and we finished the pot of shrimp in under an hour. The mangoes I chose weren't ripe per the recipe so they had a slight tart flavor that went so good with the shrimp and everything else. I'll definitely double the recipe next time.