Spicy Mango Shrimp

By sandy_h

The Twist: A quick and colorful skillet sauté topped with toasted coconut offers a light, innovative take on the sweet-hot flavor of fried coconut shrimp with honey mustard sauce.

Ingredients

• Coconut-Lime Rice
• 1 1/2 pounds peeled, large raw shrimp (1 6/20 count)
• 3 tablespoons olive oil, divided
• 1 cup chopped green onions
• 1 cup diced red bell pepper
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/2 to 1 tsp. dried crushed red pepper
• 1 cup chopped fresh mango
• 1/4 cup chopped fresh cilantro
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• Topping: toasted sweetened flaked coconut

Details

Servings 6
Cooking time 35mins
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare Coconut-Lime Rice.

2. Meanwhile, sauté half of shrimp in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Repeat procedure with 1 Tbsp. hot oil and remaining shrimp.

3. Sauté onions and next 4 ingredients in remaining 1 Tbsp. hot oil over medium-high heat 1 minute. Stir in mango and next 3 ingredients, and cook 1 minute; stir in shrimp. Serve over hot cooked Coconut-Lime Rice; top with toasted coconut.