The shrimp is delicious; I rarely marinate shrimp in advance of throwing it into a pan, and this was worth it. The cayenne was super spicy and worked well with the mango. I also added a red pepper, a yellow pepper, a red onion, and some lime juice. Also, served this for 2 because let's be real... 183 calories is NOT dinner! Made some couscous with extra fresh basil and lime juice mixed in. Will definitely make again.
Shrimp with Mango & Basil
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.
14 Reviews for Shrimp with Mango & Basil
Made this tonight for dinner. It was delicious. My boyfriend normally hates any type of seafood, but the spices in this dish completely erase any type of fishy taste. I changed the recipe a little and used 2 mangoes and extra chili powder. I also simplified it by buying the pre-cooked shrimp, so all I had to do was heat everything up and it was ready to go in a few minutes. Really fast to make, I will definitely make this again.
I thought this recipe was awesome. The seasoning on the shrimp is definitely the highlight. I don't like super spicy foods, so I used the lower amount of cayenne. It had a good kick without being too hot. It would be fantastic on a bed of rice.
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!
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.