Save Sweet mango and juicy shrimp come together in this tropical curry skillet that brings sunshine to the table no matter the weather outside. Bright coconut milk and fresh aromatics make this sizzling one-pan dinner feel like an escape even on a hectic weeknight. Every time I make it, I think of a beach trip with my family where we devoured mangoes on the shore as kids. That first spoonful always brings a smile.
I remember trying this for the first time after a mango haul from the farmer&s market in June. My husband, who normally avoids sweet in savory food, went back for thirds.
Ingredients
- Large shrimp peeled and deveined: choose firm and plump ones with a mild sea scent
- Ripe mangoes peeled pitted and diced: pick fruit that gives slightly to pressure and smells sweet at the stem
- Red bell pepper sliced: adds crunch and a touch of color look for shiny skin and heavy for its size
- Red onion finely chopped: brings a gentle bite
- Garlic and fresh ginger: offer that classic curry fragrance and warmth choose firm unblemished roots
- Fresh cilantro chopped: for both simmering and garnish brightens up all the coconut richness
- Lime cut into wedges: brings acid that balances the creamy sauce
- Olive oil: used for sautéing gives a lush mouthfeel
- Curry powder: earthy and aromatic so use your favorite blend
- Ground cumin: overlays warmth and depth
- Chili flakes optional: for a little heat
- Coconut milk canned: for creamy sauce shake well before opening
- Fish sauce or soy sauce: just a splash moves the flavors from flat to vibrant
- Sugar: tempers acidity and enhances the mango
- Salt and black pepper: customize seasoning to your taste
- Steamed jasmine or basmati rice: serves as the perfect base
Instructions
- Prepare the Shrimp:
- Pat shrimp completely dry with paper towels sprinkle lightly with salt and pepper this step keeps them juicy and prevents steaming in the skillet
- Brown the Shrimp:
- Heat a tablespoon of olive oil in a large skillet over medium heat add shrimp in an even layer without crowding cook two minutes on each side just until turning opaque and pink remove and set aside to keep them tender
- Sauté the Vegetables and Aromatics:
- In the same skillet add the remaining olive oil toss in red onion red bell pepper garlic and ginger stir frequently for about four minutes until everything softens and smells deeply fragrant the bottom of the pan may get golden and that&s good for flavor
- Bloom the Spices:
- Add curry powder cumin and chili flakes let them fry in the oil for one minute stirring constantly until the air is filled with warm toasty spice
- Simmer the Sauce:
- Pour in coconut milk fish sauce and stir in the sugar scrape up any browned bits bring the mixture to a gentle simmer not a rapid boil
- Add the Mango:
- Gently fold in diced mango and stir Let it bubble for three to four minutes until the fruit softens but still holds shape
- Return the Shrimp:
- Tip the cooked shrimp back into the skillet stir and simmer another two to three minutes until shrimp are just cooked through and the sauce thickens slightly
- Finish and Serve:
- Turn off the heat Stir in chopped cilantro taste and adjust seasoning with salt and squeeze of lime Serve hot over a bowl of fluffy rice finished with more cilantro and lime wedges
Save There is something about mango that turns even simple shrimp into a restaurant-level dish I once made this with my aunt during mango season and we ended up scraping the skillet clean with rice that memory always makes me smile
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days When reheating use gentle heat to keep the shrimp tender If freezing transfer to containers before adding cilantro and lime then freshen up with more herbs when serving
Ingredient Substitutions
Swap chicken or pressed tofu for the shrimp to suit various tastes For extra richness a spoon of cashew cream blends nicely if you want a nuttier depth If you do not have fish sauce try tamari or coconut aminos for a lower sodium alternative
Serving Suggestions
This dish pairs beautifully with fluffy jasmine or basmati rice For a heartier meal add a side of simple cucumber salad or quick pickled veggies If making for a party serve as a vibrant topping for lettuce wraps at room temperature
Cultural Context
This curry brings together flavors found throughout Southeast Asia The sweet fruit balances the salty tang of fish sauce and the creamy coconut a classic match in many Thai and Malaysian dishes Adding fresh herbs at the end is a signature flourish
Seasonal Adaptations
Use pineapple instead of mango in winter when mangoes are not at their peak Try sugar snap peas or summer squash in place of bell pepper for variety Top with fresh mint if cilantro is not available for a burst of freshness
Success Stories
Plenty of readers have reported kids eating seconds of this curry or spice-averse friends falling in love I have made it for family gatherings where coconut curry is a new thing and even picky eaters clean their plates
Freezer Meal Conversion
Double the recipe and portion out into single serve containers Before freezing leave out the cilantro and lime then add fresh before serving Thaw overnight in the fridge and gently reheat
Save A final squeeze of lime and a sprinkle of cilantro make this curry sing with brightness and flavor. Enjoy every bite as a little taste of sunshine at your own table.
Recipe Guide
- → Can I use frozen shrimp for this dish?
Yes, just thaw and pat dry before cooking to ensure the shrimp sear well and don’t dilute the sauce.
- → Is there a vegetarian option available?
Swap shrimp for tofu or your favorite veggies and substitute soy sauce for fish sauce to keep it plant-based.
- → What rice pairs best with these flavors?
Jasmine or basmati rice complements the aromatic coconut curry and helps soak up the vibrant sauce.
- → How spicy is the final dish?
It’s mildly spicy; adjust chili flakes to taste, or add fresh chili for extra heat if you like.
- → Can I prepare this in advance?
Preparing the sauce base ahead is easy, but add shrimp right before serving to keep them tender.
- → What can I substitute for mango?
Pineapple or peaches offer a similar sweetness and work well in place of mango.