Coconut shrimp with mango and cilantro
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Delicious Thai shrimp with mango and coconut, and so easy to make. On its own–a perfect starter, with rice it becomes dinner.
Ingredients
1 pound large raw shrimp, tails on
Sea salt and freshly ground pepper, to season
2 tablespoons unsalted butter
2 cloves garlic, minced
1 red pepper, finely diced
½ cup chopped mango
1 cup canned coconut milk
1 tablespoon fresh lime juice
1 teaspoon hot chili sauce
1 tablespoon fish sauce
1 teaspoon sugar
Fresh cilantro leaves, to garnish
Serve over Jasmine rice prepared according to package directions
Preparation
Rinse shrimp in cold water and season with salt and pepper. In large skillet, heat 1 tablespoon butter over high heat. Add shrimp and cook 1 to 2 minutes; remove and set aside.
In same skillet, add remaining butter, garlic, red pepper and mango. Cook over medium heat 2 minutes. Stir in coconut milk, lime juice, chili sauce and fish sauce; cook 5 to 7 minutes until sauce thickens. Stir in sugar. Return shrimp to skillet and cook another minute or until heated through. Garnish with cilantro leaves. Serves 4.
