When you don't have much time to cook, the right condiment can add layers of flavor in a flash. Oil-packed Indian mango relish (not chutney, which is too sweet) combines earthy turmeric and fenugreek with the tang of mustard and green mango. Find it in the international aisle of your grocery store.Wine pairing: A bright but aromatic white like Maryhill Winery 2014 Viognier (Columbia Valley; $18). The fruit flavors in the wine lean toward mango with this pairing. It's a mouth-filling, sweetly aromatic wine that's terrific with shrimp, and its crisp acidity works well with the pickled fruit.

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary test

total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large frying pan over medium-high heat. Add onion, season with salt, and sauté, stirring often, until just beginning to soften, 3 to 4 minutes.

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  • Stir in mango relish. Add shrimp and stir to coat thoroughly. Lower the heat to medium, cover, and cook just until the shrimp curl tightly, 3 to 4 minutes.

  • Remove from heat; stir in lime juice and most of cilantro. Serve over rice, topped with remaining cilantro and more mango relish on the side.

Nutrition Facts

298 calories; calories from fat 39%; protein 36g; fat 13g; saturated fat 1.1g; carbohydrates 7.5g; fiber 1.7g; sodium 733mg; cholesterol 259mg.
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