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Sweet and Spicy Mango Shrimp

Posting Date: 03/11/22

Sweet and Spicy Mango Shrimp tastes slightly sweet from the mango and Sweet Thai Chili Sauce and slightly spicy from red pepper flakes. You can adjust the spiciness by the amount of the red pepper flakes used.

I first had this dish in a fusion Asian restaurant. As soon as I saw mango, I decided I had to try it. Mangoes are my favorite fruit. So, every time I see a dish with mango in it, I cannot resist from ordering it. The dish was so good, so I decided to learn to make it myself.

The recipe uses ripe mango. Since the sweetness of ripe mango varies, you may need to adjust the taste by adding salt or sugar.

The recipe serves for 2-3 people.

Ingredients:

2 tablespoons coconut oil
1/2 medium size yellow onion, chopped
2 cloves garlic, minced
2 tablespoons soy sauce or to taste
2 tablespoons lime juice or to taste
2 tablespoons sweet chili sauce or sweet Thai chili sauce or to taste
1/2 teaspoon red pepper flakes
1 lb peeled and deveined large shrimp with tails removed
1 green bell pepper, diced
1 ripe fresh mango, diced into cubes
pinch of salt if needed
pinch of sugar if needed
1 green onion, sliced
cilantro, sliced
lime wedges from 1 lime

Methods:

Heat coconut oil in a pan over medium heat.
Once melted, add onion and saute until softened.
Add garlic and saute until it becomes fragrant. Add soy sauce, lime juice, Thai chili sauce, red pepper flakes, shrimp, and green bell pepper to the pan. Toss to make sure shrimp is coated with the sauce. Cook until shrimp are pink and cooked, about 3-5 minutes.
Add mango into the pan. Stir to coat it with the sauce. Taste and add pinch of salt or sugar, lime juice, or sweet Thai chili sauce if needed. Sometimes the mango is very sweet, so you may want to add a pinch of salt or lime juice to balance it. However, when the mango is not very sweet, you may want to add a little bit of sweet Thai chili sauce to add a little bit of sweetness. You could also add a pinch of sugar instead.
Remove from the heat. Garnish with cilantro, green onion, and lime wedges. Serve it with warm rice.

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