Healthy Recipe, Mango Shrimp

Mangoes are low in calories and high in fiber, vitamins A and C, and other nutrients. In this recipe, adapted from one in “Milk Street 365,” mango plays a prominent role in a quick entrée that tastes like summer. Chunks of fresh or frozen fruit are added to a panful of sauteed aromatics and punctuated with mustard seed and chili. Turmeric-seasoned shrimp at the last minute enhances its golden hue, and unsweetened coconut adds tropical flavor. Serve over rice. Serves 4. — Susan Puckett


  • 1½ lbs. large to extra-large shrimp, peeled, deveined, thawed
  • 1 tsp ground turmeric
  • 2 tbsp grapeseed or other neutral oil
  • 1 small red or white onion, peeled, halved, thinly sliced
  • 1 tbsp brown mustard seeds
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp finely grated garlic
  • 1 Fresno or jalapeno chili, stemmed, seeded, minced
  • ¾ cup unsweetened shredded coconut
  • 1 large ripe mango, peeled, pitted, and cubed, or 12 ounces (3 cups) frozen mango chunks, thawed
  • 2 limes, one juiced and zested and the other cut in wedges for garnish
  • Salt and pepper
  • ¼ cup chopped roasted peanuts, optional
  • ½ cup torn cilantro leaves, optional
  • Basmati or plain white rice for serving


  1. Toss shrimp with turmeric and salt; set aside.
  2. Place oil in large skillet and heat over medium heat until shimmering. Add onion and cook, stirring occasionally, until it begins to brown, 5-6 minutes. Add mustard seeds, ginger, garlic and half the chili; cook, stirring, about 1 minute.
  3. Stir in ½ cup of the coconut, mango and 1 cup of water, then bring to simmer. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until mango is soft and most water has evaporated, 6 to 8 minutes.
  4. Mash mango with fork until mostly smooth but with some chunks. Stir in shrimp and cook, uncovered, over medium heat, stirring once or twice, until shrimp are opaque.
  5. Remove from heat and stir in remaining chili, lime zest, and 1 tbsp of lime juice. Taste for seasoning.
  6. Serve over hot rice.

Susan Puckett is an Atlanta-based food writer and cookbook author.