This sweet and spicy mango shrimp dish is ready in just 20 minutes and has a nice kick of spice that is balanced out by the sweet mango.
I seldom cook with shrimp.
Doesn’t mean I don’t love those little guys because I totally do.
Especially when they can be used solely as a vehicle for consuming copious amounts of spicy cocktail sauce.
But reality is, buying shrimp that haven’t grown up in some nasty farm situation floating around in their own shit is expensive.
Throw in the fact that I want those suckers shelled, de-veined and tails removed when I buy them because pulling off the skeletons and removing poop from sea creatures isn’t really my idea of a good time.
Plus, you’re looking at $15 minimum for a pound for that kind of service.
But, I gave in this past weekend and decided they’d be the perfect companion to the one mango left on the counter.
So as my brother and Ulysses built this ridiculous contraption outside to store and season 5 cords of wood for our new wood stove (it looks like we now have a barn on the side of our driveway, minus the horses), I hid in the kitchen to avoid getting roped into helping and came up with this mango shrimp recipe.
How Do I Make Mango Shrimp?
Making this 20 minute mango shrimp dish couldn’t be easier.
Everything is made in one pan/skillet (just like this Greek shrimp skillet – another great, easy shrimp recipe to try!)
If you buy shrimp already peeled and deveined the prep work is even less.
And while the recipe below says to use a fresh mango that you’d need to chop, you could absolutely use frozen mango chunks to make life even easier (and then make some 5-minute mango frozen yogurt after dinner).
I suggest serving it alongside some white rice although on top of some salad greens would work well too.
If you like spice, this dish is for you.
It’s got some serious kick but it’s balanced out by the sweet mango and refreshing lime garnish at the same time.
It’s very similar to my mango habanero salsa recipe in that way.
A bit reminiscent of a good takeout meal but with way better quality ingredients (like this sweet & sour tofu recipe) and a much fresher taste.
Eating it makes you feel like you should be somewhere tropical, you know, like some place other than upstate NY with wood barns being built outside your window.
Love this sweet and spicy mango shrimp?
Try one of these other shrimp dishes too:
Garlic Shrimp Bucatini
Shrimp Avocado Mango Lime Salad
Coconut Red Curry Shrimp
Brown Butter Shrimp with Parmesan Basil Corn Orzo
Sweet and Spicy Mango Shrimp
This sweet and spicy mango shrimp dish is ready in just 20 minutes and has a nice kick of spice that is balanced out by the sweet mango.
Ingredients
- 2 tablespoons coconut oil
- 1/2 large red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sweet Thai chili sauce
- 1/2 teaspoon red pepper flakes
- 1 pound large raw, deveined shrimp with tails removed
- 1 mango, chopped
- unsweetened shredded coconut for garnish
- chopped green onions for garnish
- lime for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Once melted, add red onion and saute for 5-7 minutes until softened.
- Add garlic, soy sauce, lime juice, Thai chili sauce, red pepper and shrimp to the skillet and toss to combine.
- Cook for 3-5 minutes until shrimp are pink and cooked.
- Add the mango, stir to incorporate and warm through.
- Plate the shrimp and garnish with coconut, green onions and a squeeze of lime. Serve with rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 569mgCarbohydrates: 21gFiber: 3gSugar: 14gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Stephanie Gajewski
Friday 7th of October 2022
Just made this and added a can of cocoanut milk, which I reduced, than thickened with cornstarch, served over noodles, absolutely delicious and picky eater hubby loved it!!
stacey Boerner cohen
Sunday 24th of April 2022
Does this dish need to be served hot? Has anyone served it cold or room temperature?
Gina Matsoukas
Monday 25th of April 2022
It doesn't need to be. If you prefer it cold, it definitely could be served that way once cooked.
Tracy Goins
Friday 19th of November 2021
Can you please tell me what to substitute for the chili flakes and sweet Thai chili sauce? My sister cannot tolerate the spice, but I really really want to make mango shrimp.
SK
Friday 6th of May 2022
@Tracy Goins, then go look for a different recipe picky eaters, good lord 🤦♂️
Jonathan
Sunday 17th of April 2022
@Tracy Goins, You Can buy mango sauce that really makes it easy
Gina Matsoukas
Friday 19th of November 2021
Hi Tracy - you can just omit the chili flakes but the sweet Thai chili sauce is really the flavor component of the dish. It's not spicy but sweet rather as the name implies. I would think it'd be tolerated fine.
Gussie
Wednesday 2nd of June 2021
I made this dish on last evening and it was delicious I served it with rice my husband enjoyed it with the rice. I am not much of a rice eater so I had pasta noodles and it still was delicious.
Jackie
Saturday 15th of May 2021
My husband couldn't stop telling me how delicious this was! I didn't want to serve it with rice so added some Chinese crispy noodles along with the shrimp. Didn't add the coconut 'cause I dislike it but other than that followed the recipe. It was amazing.