I’m a huge fan of spicy (as you may have already guessed!), but there’s something even better about sweet and spicy. The combination is so refreshing and challenging at the same time. I love discovering different meals that incorporate both tastes, although I usually have to tone the spicy part down just a bit for
Mr. Wimpy the other adult in the house 😉
This dish was delicious, and very easy to make. I served it with brown rice and sauteed spinach which I thought went really well with it. The spinach kind of “cools off” the shrimp (although I added lots of garlic to it, naturally). My mother-in-law joined us for this meal and gave it a big thumbs up!
For all you mango virgins who are deathly afraid of cutting one open, I’ve included this link for you showing 3 different ways to go about it. My preference is #2. Enjoy!
Spicy Mango Shrimp
adapted from My Recipes
3 tablespoons canola oil
1 cup onion, chopped
4 garlic cloves, chopped
1 teaspoon red chile flakes
1/2 cup fresh basil leaves, chopped
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 1/2 cups shrimp, peeled and deveined, tails removed
2 cups mango, cubed (preferably unripe)
1/4 cup toasted shredded unsweetened coconut (I omitted…and not on purpose. I forgot!)