Shrimp with Mango & Basil

February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.2 (80 votes)

This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.

"This has become one of my favorite recipes. It's incredibly easy if you use peeled shrimp, and delightfully tasty. I brought some to work today for lunch, and several of my coworkers commented on how good it looked and smelled. "Hey,...
Shrimp with Mango & Basil

16 Reviews for Shrimp with Mango & Basil

Amazing, bright flavors!

I am so glad I tried this recipe! I made it as written, except I used those teeny "popcorn" sized shrimp, so they were already bite sized and no tails to worry about. I also didn't have tumeric but I don't think it needs it.

I can't wait to make this again. I found frozen mango that I hope works as well (made the first time with fresh). The frozen mango would make it possible for me to keep the main ingredients on hand and not worry about a fresh mango going bad or not being ripe enough.

The sweet and spicy combo was just right for me, but it does have a kick so use less cayenne if you're sensitive to spicy foods. I made this with couscous (cooked with low sodium chicken broth), and it was amazing! I actually ended up mixing it together on my plate. It reheated very well for lunch the next day.

I think I'll try this with pineapple (adding to or subbing for the mango) as one reviewer mentioned for a little variety, and I could also see subbing the shrimp for chunks of chicken breast.

This is a must try recipe in my book. Yum!

Quick, easy, delicious!
Comments (1)


Anonymous wrote 1 year 25 weeks ago

Me again... I decided this

Me again... I decided this need more veggies! Try adding 2 cups sugar snap peas, or 2 cups fresh spinach (cook until just wilted). Makes this a more well-rounded and filling meal without too many extra calories. I also liked the idea of chopped bell peppers another reviewer mentioned. You can't go wrong with more veggies!

One of our all time favorites!

The picture does not do it justice. Its far more vibrant and colorful looking. It was easy to make and I served with a brown rice/quinoa blend. My kids and husband raved about it so much that I am making it twice in one week.

Quick, healthy, spicy, tasty, flavorful

The whole dish was done on a large skillet on the BBQ.(too hot to cook inside) I used frozen mango as fresh mango is often hard to come by up north. (Manitoba Canada) The frozen mango gave it a buttery texture. This one is a keeper!!

Have fun with it!

I wish I took a picture but the dish turned out delicious and beautiful! I didn't have cheyenne so I used crushed red peppers instead and added some mushrooms. We had it on quinoa. Healthy and YUMMY! Enjoy! :)

You can add and swap
Love this! A new staple.

This is excellent spicy, sweet, and healthy. I use this with a small can of curshed pineapple when no mangoes are available. Delish!


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