Shrimp With Mango and Basil 4.000
Mar 1, 2006

Shrimp gets top billing in this Indian stir-fry, but the real star is mango, which takes on a sweetness when cooked. Turmeric reinforces the bright color, and cayenne pepper adds as much heat as you dare. With pre-peeled shrimp, the preparation is a breeze. Serve with jasmine rice.

Servings: 4
  • 1 pound large shrimp (21 to 25 per pound), peeled and deveined, tails on
  • Salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon extra-virgin olive oil
  • 1 large frim mango, peeled and diced into 1/2-inch cubes*
  • 1 bunch scallions, tender green parts only, thinly sliced
  • 1/4 cup firmly packed basil leaves, finely chopped

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In a medium bowl, combine the shrimp, salt to taste, cayenne pepper and turmeric, mixing to coat evenly. Cover and refrigerate for about 15 minutes.

Heat the oil in a large, nonstick skillet or wok over medium-high heat until it is shimmering. Add the shrimp in a single layer; you may have to cook it in batches. Cook until the undersides turn pink, about 1 minute. Turn over and cook for 1 minute. Add the mango, scallions and basil and cook, stirring, until the shrimp is just cooked through and starts to curl, 1 to 2 minutes. Serve immediately.

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Recipe Source

Adapted from "Healthy in a Hurry," by Jim Romanoff and the editors of Eating Well (Countryman, 2006).

Tested by Marcia Kramer.

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