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
Ingredients
- 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
Instructions
- Toss shrimp with turmeric and salt; set aside.
- 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.
- 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.
- 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.
- Remove from heat and stir in remaining chili, lime zest, and 1 tbsp of lime juice. Taste for seasoning.
- Serve over hot rice.
Susan Puckett is an Atlanta-based food writer and cookbook author.