Juicy shrimp, mango, and spices join in one skillet for a lively, tropical meal with coconut and fresh herbs.
# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Produce
02 - 2 ripe mangoes, peeled, pitted, and diced
03 - 1 medium red bell pepper, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
08 - 1 lime, cut into wedges
→ Sauce & Spices
09 - 2 tablespoons olive oil
10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon chili flakes (optional)
13 - 1 can coconut milk (13.5 fl oz)
14 - 1 tablespoon fish sauce (or soy sauce for pescatarian)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste
→ To Serve
17 - Steamed jasmine rice or basmati rice
# Method:
01 - Pat the shrimp dry and season lightly on both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and sear for 2 minutes per side, until just pink. Transfer shrimp to a plate and set aside.
03 - Pour remaining tablespoon of olive oil into the skillet. Add red onion, bell pepper, garlic, and ginger. Sauté for 3 to 4 minutes, stirring often, until vegetables are softened and fragrant.
04 - Sprinkle in curry powder, ground cumin, and chili flakes. Stir and cook for 1 minute until the spices release their aroma.
05 - Add coconut milk, fish sauce, and sugar to the skillet. Stir to combine and bring to a gentle simmer.
06 - Incorporate diced mango into the sauce and simmer uncovered for 3 to 4 minutes.
07 - Return the cooked shrimp to the skillet and simmer for another 2 to 3 minutes, until shrimp are thoroughly cooked and the sauce thickens slightly.
08 - Stir in chopped cilantro and adjust seasoning with additional salt or fresh lime juice as desired.
09 - Plate curry hot over steamed jasmine or basmati rice. Garnish with reserved cilantro and lime wedges.
