This recipe for spicy mango shrimp with coconut lime rice is a household favorite. The flavors are absolutely amazing, between the mango, red bell pepper, freshly squeezed lime juice, soy sauce, fresh ginger and delicious shrimp your taste buds will be screaming “feed me more!”

I originally found this recipe through Southern Living but after several years of making this dish I have tweaked it to what I feel is perfection. The recipe below is my version of the spicy mango shrimp recipe found here (don’t worry I didn’t change anything drastic, all of the good stuff is still there, in fact there is even more of it in this adaptation).

The coconut lime rice recipe is the same as the original recipe. Sometimes I will double it, depending on how many people will be eating.

Ingredients

Spicy Mango Shrimp

• 2lbs. Shrimp
• 3 Medium Red Bell Peppers (diced)
• 1 Bunch Green Onions (diced)
• 3 Mangoes (diced)
• 4 Garlic Cloves (minced)
• 2 tbsp. Freshly Grated Ginger
• 1 tsp. to 1½ tsp. Dried Red Pepper Flakes
• 1/3 cup Chopped Fresh Cilantro
• 3/4 cup Soy Sauce (lower sodium)
• 4 tbsp. Freshly Squeezed Lime Juice
• Olive Oil (Around 3 tbsp.)
• Salt & Pepper
• Coconut Flakes (toasted)

Coconut Lime Rice

• 1 cup Light Coconut Milk
• 2 cups Water
• 1½ cups Uncooked Jasmine Rice
• ½ tsp. Salt
• 1 tsp. Lime Zest (a little extra never hurts)
• 2 tbsp. Freshly Squeezed Lime Juice (about 2 large, juicy limes)

Directions

Step One

Peel and devein shrimp if needed, place in a bowl in the fridge until it is time to cook them.

Dice your green onions and red bell pepper and set on a plate or in a bowl. Mince the garlic and grate the ginger, add to the dish with the onions and bell pepper. Add the red pepper flakes and set to the side.

Dice your mangoes and set on a plate or in a bowl. Wash and chop the cilantro then add to the mangoes and set aside. Measure out your soy sauce and place in a bowl or cup then add the freshly squeezed lime juice.

(Doing all of this in advance will make the cooking process go so much smoother!)

Step Two

Get your rice cooking, combine the coconut milk, water and salt in a medium saucepan and bring to a boil. Add the rice and bring back to a boil. Cover and reduce the heat to low, cook for 20-25 minutes, stirring occasionally. Remove from heat and add the lime zest and juice.

Step Three

Toast your coconut, some packages will have directions on them, if not preheat your oven to 350°F. Place the coconut flakes on a baking sheet and place in the oven for 7-10 minutes stirring once or twice. The coconut flakes should be golden brown but not burnt.

Step Four

While the rice and coconut are cooking and toasting prepare the rest of the dish. Place a large saute pan over medium-high heat. Add 1 tbsp. olive oil and heat until it pops when you splash a bit of water on it (but before it begins to smoke!)

Add the shrimp (unless you have a jumbo pan you will need to do this in batches so you don’t overcrowd the pan) and cook until it just turns pink, turning the shrimp only once, usually 2-3 minutes total. Remove shrimp and set to the side, repeat with remaining shrimp.

Step Five

Heat 1 tbsp. olive oil over medium-high heat in the saute pan. Once the oil is hot add the green onions, bell pepper, ginger, garlic and red pepper flakes to the pan. Saute for 2 minutes, stirring a few times.

Step Six

Add the mango, soy sauce with lime juice and cilantro to the pan. Cook for another 2 minutes. Add the shrimp to the pan and stir to thoroughly combine all of the ingredients together, season with salt and pepper. Cook for another 2 minutes over low heat.

Serve the spicy mango shrimp over the coconut lime rice and top with toasted coconut.

Eat & Enjoy!

My Tastee Tips

If you are unfamiliar with mangoes or are just not sure how to go about dicing them, check this out.

Save the shells from the shrimp, place them in a freezer bag and freeze until you are ready to make a shellfish stock. This is awesome for sauces and gumbo…(I think I may have already discussed this in a previous post)…you get the point.

You are going to want a large saute pan, this recipe makes quite a bit but trust me it never lasts long, that is how good this spicy mango shrimp with coconut lime rice is, you will be wanting to make this at least once a week.