Fiery Mango-Curry Coconut Shrimp on Zesty Cilantro Lime Rice

Transform your dinner routine with this Fiery Mango-Curry Coconut Shrimp, a dish bursting with tropical flavors and a delightful kick. The shrimp are cooked in a rich, creamy coconut milk sauce infused with spicy mango and aromatic curry—perfect for those who crave a bit of heat.

Paired with fluffy cilantro lime rice, this meal not only satisfies your taste buds but also adds a pop of color to your table. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress!

Fiery Mango-Curry Coconut Shrimp on Zesty Cilantro Lime Rice

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 450 calories 20g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup coconut milk
• 1 cup diced mango (fresh or frozen)
• 2 tablespoons curry powder
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 cups cooked rice
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
5. Pour in the coconut milk, mango, curry powder, and red pepper flakes; stir to combine.
6. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly.
7. Season with salt and pepper to taste, and remove from heat.
8. In a bowl, fluff the cooked rice with lime juice and chopped cilantro.
9. Serve the spicy mango-curry shrimp over the cilantro lime rice, garnished with additional cilantro if desired.

Notes

Tip: For an extra burst of flavor, top the dish with toasted coconut flakes or a squeeze of extra lime juice before serving.

For a milder version, reduce the amount of curry powder or omit the chili flakes. You can also substitute shrimp with chicken or tofu for different protein options. If you can’t find fresh mango, feel free to use frozen mango chunks; just ensure they are thawed before use.

This dish stores well in the fridge for 2-3 days. To reheat, simply warm it on the stove over low heat, adding a splash of coconut milk if the sauce thickens.