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Spicy Mango Shrimp

Photo: James Baigrie; Randy Mon
Total time 25 mins
Yield Serves 4 (serving size: 1 cup)
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

Nutrition Information

  • calories 288
  • caloriesfromfat 46 %
  • protein 19 g
  • fat 15 g
  • satfat 3.9 g
  • carbohydrate 22 g
  • fiber 2.4 g
  • sodium 645 mg
  • cholesterol 129 mg

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per serving.