Spicy Mango Shrimp

Photo: James Baigrie; Randy Mon

Sweet chunks of mango balance the heat from red chile flakes in this spicy mango shrimp recipe.  Serve with hot steamed jasmine rice.

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 46%
  • Protein: 19g
  • Fat: 15g
  • Saturated fat: 3.9g
  • Carbohydrate: 22g
  • Fiber: 2.4g
  • Sodium: 645mg
  • Cholesterol: 129mg

Ingredients

  • 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

Preparation

  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.
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