Save to Pinterest A vibrant, tropical-inspired curry featuring juicy shrimp, sweet mango, and aromatic spices, all cooked in one skillet for a quick and flavorful meal.
I still remember the first time I tossed sweet mango into a curry, surprised by how beautifully it balanced the savory spices. Now it's one of my go-to weeknight favorites for its bold color and lively flavor.
Ingredients
- Large shrimp: 450 g (1 lb), peeled and deveined
- Ripe mangoes: 2, peeled, pitted, and diced
- Red bell pepper: 1 medium, sliced
- Red onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Fresh cilantro: 2 tablespoons, chopped (plus extra for garnish)
- Lime: 1, cut into wedges
- Olive oil: 2 tablespoons
- Curry powder: 1 tablespoon
- Ground cumin: 1 teaspoon
- Chili flakes: 1/2 teaspoon (optional)
- Coconut milk: 400 ml (1 can)
- Fish sauce: 1 tablespoon (or soy sauce for pescatarian)
- Sugar: 1 teaspoon
- Salt and black pepper: to taste
- Steamed jasmine rice or basmati rice: to serve
Instructions
- Prepare shrimp:
- Pat shrimp dry and season lightly with salt and pepper
- Cook shrimp:
- Heat 1 tablespoon olive oil in large skillet over medium heat. Add shrimp and cook 2 minutes per side until just pink. Remove shrimp and set aside
- Sauté aromatics:
- In same skillet add remaining olive oil. Sauté red onion, bell pepper, garlic, ginger for 3 4 minutes until fragrant and softened
- Bloom spices:
- Stir curry powder, cumin, chili flakes. Cook 1 minute until aromatic
- Add liquids:
- Pour coconut milk, fish sauce, sugar. Bring to gentle simmer
- Simmer mango:
- Add diced mango and simmer for 3 4 minutes
- Finish with shrimp:
- Return shrimp to skillet and simmer for 2 3 minutes until cooked through and sauce thickens
- Season and garnish:
- Stir chopped cilantro and adjust seasoning with salt, lime juice to taste
- Serve:
- Serve hot over steamed rice, garnish with extra cilantro and lime wedges
Save to Pinterest This skillet curry is always a hit at family dinners, especially when the kids get to add extra mango for their sweet tooth. We love sharing bowls around the table for relaxed weeknight meals.
Serving Suggestions
Pair with aromatic rice and a crisp salad, or complement with naan for soaking up the curry sauce.
Ingredient Swaps
Swap out shrimp for chicken or tofu, and adjust the spice level with more chili flakes or a touch of fresh chili.
Nutrition Information
Per serving: 350 calories, 16 g total fat, 26 g carbohydrates, 25 g protein. Keep it light by reducing oil or using light coconut milk.
Save to Pinterest This vibrant curry brings a taste of the tropics to your table in under 40 minutes. Enjoy the sweet, savory flavors and let everyone garnish with fresh lime wedges.
Common Recipe Questions
- → What type of shrimp works best?
Large, fresh or frozen shrimp, peeled and deveined, offer the best texture and flavor in this skillet preparation.
- → Can I make this dish vegetarian?
Yes, substitute shrimp with tofu or cooked chicken, and use soy sauce in place of fish sauce for a vegetarian option.
- → How spicy is the curry?
The dish has mild heat from chili flakes, but you can adjust spiciness by adding more or fresh chili to taste.
- → What is the ideal rice pairing?
Jasmine or basmati rice complements the curry's coconut richness and makes for an aromatic base.
- → Can I prepare this ahead?
This skillet meal is best enjoyed fresh, but leftovers reheat well and flavors deepen after storing overnight.
- → What garnish works best?
Extra chopped cilantro and lime wedges add freshness and brightness to the finished dish.