My dear wife said, “Honey, we have a ripe mango and some shrimp. And the cilantro needs to be used up. What do you want to make for dinner?
Google to the rescue. This 30-minute meal was a real winner – spicy but slightly sweet and the coconut adds an unexpected nuttiness. Adapted from Sunset.
1 pound raw shrimp, peeled and deveined
3 tablespoons coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon red chile flakes
1/2 cup chopped fresh cilantro
2 tablespoons soy sauce
Juice of 1 lime (about 2 tablespoons)
1 medium mango, cubed (about 2 cups)
1/4 cup shredded unsweetened coconut, toasted
Heat oil in a large frying pan over medium heat and cook the garlic and onion until golden brown, about 5 minutes. Add the mango, chile flakes, soy sauce, lime juice, and shrimp. Cook just until shrimp turn pink, about 3 to 5 minutes. Stir in cilantro and remove pan from heat.
Sprinkle with the toasted coconut and serve with steamed rice.