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.