Spicy Mango Shrimp

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.

5 thoughts on “Spicy Mango Shrimp”

    1. I saw yours right before I posted this. Looks tasty too. I like the idea of using the mango both cooked and raw in the salad.

  1. I like the touch of mango there, your shrimp looks and sounds really delicious. I can’t wait to try it. I love shrimps and I also love collecting and trying different shrimp recipes. I’m also into spicy foods, so I might adjust the chili flakes there, lol! Thanks for sharing this by the way.

    1. You’re welcome! The mango really seems to keep it cool, so I think this is a dish that could take a lot more heat and still be tasty.

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