The Washington Post

Spicy Mango Shrimp

Spicy Mango Shrimp 3.000

Deb Lindsey for The Washington Post

Dinner in Minutes Dec 10, 2014

It's a good week to keep weeknight meals simple and light. If the toasted coconut garnish is not to your liking, substitute toasted pine nuts or slivered almonds.

Serve with steamed rice.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

  • 1/4 cup shredded, unsweetened coconut
  • 1 to 2 large, firm mangoes
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1/2 cup loosely packed fresh basil
  • 1 lime
  • 2 tablespoons vegetable oil
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 2 tablespoons low-sodium soy sauce
  • 12 ounces peeled, deveined large raw shrimp (26 to 30 count)


Preheat the oven to 300 degrees.

Spread the coconut on a small baking sheet. Toast for 5 to 10 minutes, until lightly browned. Turn off the oven.

Meanwhile, peel the mangoes. Cut enough small pieces to yield 2 cups; reserve/freeze the rest for another use. Cut the onion into 1/2-inch pieces. Mince the garlic. Coarsely chop the basil leaves, discarding the stems. Cut the lime in half.

Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 8 minutes, stirring a few times, until softened and beginning to color. Stir in the garlic, crushed red pepper flakes (to taste) and the soy sauce, then squeeze the juice of 1/2 lime over the mixture.

Stir in the shrimp; cook for about 3 minutes, stirring a few times, just until they turn pink and opaque. Stir in the basil.

Add the mango, stirring to incorporate. Cook just until the fruit has warmed through. Sprinkle with the toasted coconut; divide among individual plates. Squeeze some of the remaining lime half over each portion. Serve right away.

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Recipe Source

Adapted from a recipe in Sunset Magazine.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 4): 220

% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 3g 15%

Cholesterol: 135mg 45%

Sodium: 320mg 13%

Total Carbohydrates: 18g 6%

Dietary Fiber: 2g 8%

Sugar: 13g

Protein: 19g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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