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Shrimp with Mango, Coconut and Mustard Seeds

Shrimp with Mango, Coconut and Mustard Seeds

By Rose HattabaughDecember 15, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Savory, sweet, subtly spicy and with a tropical fruitiness, this dish is a dryish curry, with a flavorful, well-balanced sauce that cloaks the plump, tender shrimp. A ripe fresh mango yields the brightest, freshest flavor, but if convenience is a priority, use frozen mango chunks. Serve basmati rice alongside. And if you happen to have some cilantro, add some just before serving as a garnish.

Tip

Don’t put the lid on the skillet after adding the shrimp. Cooking uncovered allows moisture to evaporate so that the consistency is thick and concentrated instead of loose and saucy.

Ingredients
  • 1 ½

    pounds extra-large (21/25 per pound) shrimp, peeled and deveined

  • 1

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    small red onion, halved and thinly sliced

  • 1

    tablespoon brown mustard seeds

  • 1

    tablespoon finely grated fresh ginger

  • 4

    medium garlic cloves, finely grated

  • 1

    Fresno or jalapeño chili, stemmed, seeded and minced

  • ½

    cup unsweetened shredded coconut

  • 1

    large ripe mango, peeled, pitted and cut into rough ½-inch cubes, or 12 ounces (3 cups) frozen mango chunks, thawed

  • 1

    teaspoon grated lime zest, plus 1 tablespoon lime juice

Step 1

In a medium bowl, toss the shrimp, turmeric and ½ teaspoon salt; set aside. In a 12-inch skillet over medium, heat the oil until shimmering.

Add the onion and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes.

Add the mustard seeds, ginger, garlic and half of the chili; cook, stirring, until fragrant, about 1 minute.

Step 2

Stir in the coconut, mango and 1 cup water, then bring to a simmer. Reduce to medium-low and cook, uncovered and stirring occasionally, until the mango is soft and most of the water has evaporated, 6 to 8 minutes.

Step 3

Using a fork, mash the mango until mostly smooth but with some chunks, then stir in the shrimp. Cook, uncovered, over medium, stirring only once or twice, until the shrimp are opaque throughout, 5 to 6 minutes.

Off heat, stir in the remaining chili and the lime zest and juice. Taste and season with salt and pepper.