Mango Coconut Curry Shrimp is a dish that brings together the vibrant flavors of the Caribbean in a single, satisfying meal. Imagine tender shrimp simmered in a creamy sauce made from fresh mangoes and rich coconut milk, infused with aromatic spices that awaken your senses with each bite. This recipe is a perfect example of how tropical ingredients can transform a simple dish into an exotic culinary experience. Whether you’re looking to impress guests or just want to treat yourself to something special, this Mango Coconut Curry Shrimp is sure to become a favorite.
The combination of mango and coconut is a classic in Caribbean cuisine, where the sweetness of ripe mangoes and the creaminess of coconut milk complement each other beautifully. This dish is not only delicious but also quick and easy to prepare, making it ideal for weeknight dinners or a weekend indulgence. The shrimp is cooked just right—juicy and flavorful—while the sauce is thick, rich, and bursting with tropical flavors. Serve it over a bed of jasmine rice or with warm naan bread to soak up every bit of that luscious sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 can (14 oz) coconut milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 tbsp curry powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or naan bread (for serving)
Instructions:
- Prepare the Shrimp: Season the shrimp with salt, pepper, and a squeeze of fresh lime juice. Set aside while you prepare the sauce.
- Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Cook the Spices: Add the curry powder, turmeric, cumin, and coriander to the skillet. Stir the spices into the onion mixture, allowing them to toast lightly for about 1 minute. This step helps to release the flavors of the spices.
- Add the Mango and Coconut Milk: Stir in the diced mango, cooking for about 2-3 minutes until it begins to soften. Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
- Cook the Shrimp: Add the shrimp to the skillet, stirring to coat them in the sauce. Cook for 5-7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
- Finish the Dish: Taste the curry and adjust the seasoning with more salt, pepper, or lime juice if needed. Once the shrimp are cooked, remove the skillet from the heat.
- Serve: Serve the Mango Coconut Curry Shrimp over a bed of jasmine rice or with warm naan bread. Garnish with fresh chopped cilantro for a burst of color and flavor.
This Mango Coconut Curry Shrimp is a celebration of Caribbean flavors, bringing together the sweetness of mango, the richness of coconut, and the warmth of spices in a dish that’s both comforting and exotic. It’s a perfect way to bring a taste of the tropics to your table, any time of year.
