I'm always looking for a different shrimp recipe to try. I typically make Shrimp Alfredo, but I was craving something lighter and fresher. This recipe was perfect to get me out of my "shrimp rut". It's sweet, salty, and just downright yummy! Plus, the toasted coconut sprinkled on top adds a little something extra. I served this over brown rice for a nice weeknight dinner. If you buy shrimp that's already been peeled and deveined, it really cuts back on prep time.
Spicy Mango Shrimp (adapted from Myrecipes.com)
3 Tbsp vegetable oil
1/2 onion, chopped
2 garlic cloves, minced
1 tsp red chili pepper flakes
1/2 tsp dried basil
2 Tbsp low-sodium soy sauce
Juice from 1/2 fresh lime, about 1 Tbsp
1 lb. fresh shrimp, peeled and deveined
2 semi-ripe mangos, cubed
1/4 cup shredded coconut, toasted
1. Preheat oven to 300 degrees. Place shredded coconut on a baking sheet in a thin layer and bake for 10-15 minutes until golden brown (watch closely as it tends to burn quickly).
Remove from oven and set aside.
2. Heat oil in large pan over medium heat. Saute onion until tender. Add garlic, chili flakes, basil, soy sauce, lime juice, and shrimp. Cook shrimp until pink, about 3-5 minutes. Add mango and cook until heated through.
3. Sprinkle with toasted coconut and serve alone or over rice.