Shrimp Mango Curry Skillet

This Shrimp and Mango Curry Skillet bursts with juicy shrimp, sweet mango, and silky coconut milk all infused with vibrant curry spices. It is my go-to when I am craving something both comforting and tropical yet need dinner on the table in about half an hour.

I first whipped up this curry when craving a summer vacation on a plate. Now it is my top pick to impress friends and the leftovers are just as good the next day.

Ingredients

• Large shrimp: plump and sweet when fresh ask for wild-caught if possible they get infused with warm curry flavors
• Ripe mangoes: bring natural sweetness choose mangoes that yield slightly to pressure and smell floral at the stem
• Red bell pepper: for crunch and color look for glossy skin and firm flesh
• Red onion and garlic: build a robust flavor base select onions with dry papery skin and feel for firmness
• Fresh ginger: adds warmth and zing use a piece that is plump and free of wrinkles
• Fresh cilantro: for herbal notes buy a bunch with bright green leaves no yellowing
• Lime: wakes up all the flavors use a heavy lime for the juiciest result
• Olive oil: smooths out the sauce use extra virgin for best flavor
• Curry powder and cumin: create complexity choose a curry blend you love the aroma should be lively
• Chili flakes: optional for a light kick fresher pepper flakes have more heat
• Coconut milk: makes a creamy base full-fat coconut milk is richer and more luscious
• Fish sauce or soy sauce: for depth of umami look for high-quality fish sauce with a clear amber hue
• Sugar: balances the flavors raw or granulated both work
• Salt and black pepper: seasons everything and ties it all together choose sea salt and freshly cracked pepper
• Steamed jasmine or basmati rice: perfect for soaking up every bit of sauce select long-grain rice for a fluffy texture

Instructions

Prep the Shrimp:

Pat the shrimp very dry with paper towels and season with a light sprinkle of salt and pepper to help them brown and stay tender

Sear the Shrimp:

Heat a large skillet over medium heat and add just enough olive oil to slick the bottom Once hot place the shrimp in a single layer and cook for two minutes per side Only cook until pink then lift them out to a plate to prevent overcooking

Sauté the Aromatics:

Add another slick of olive oil to the same pan Toss in the chopped red onion sliced pepper minced garlic and grated ginger Sauté over medium heat stirring often for three to four minutes The vegetables should soften and the kitchen will fill with a fragrant aroma

Bloom the Spices:

Scatter curry powder cumin and optional chili flakes over the softened vegetables Stir constantly and cook for one minute This step lets the spices release their flavor and gives the curry real depth

Build the Sauce:

Pour in the coconut milk add the fish sauce and stir in the sugar Scrape up any brown bits from the pan bottom and bring everything to a gentle simmer

Add Mango:

Tumble in the diced mango and lower the heat Simmer for three to four minutes until the fruit softens and the sauce turns golden and fragrant

Finish and Simmer Shrimp:

Return the shrimp to the skillet with all their juices Simmer for two to three minutes only until they are cooked through and the sauce thickens just a bit

Season and Garnish:

Stir in chopped cilantro Taste the sauce and adjust salt or add a squeeze of lime juice for balance Spoon over rice and garnish with more cilantro and lime wedges for a burst of freshness

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Sweet mango brings out the natural flavor of shrimp while the creamy coconut milk ties every bite together. Every time I make this my kids fight over the last spoonful of mango soaked in curry sauce.

Storage Tips

Store leftovers covered in the fridge for up to two days The flavors meld and become deeper overnight Reheat over gentle heat with a splash of coconut milk or water to maintain sauciness Do not freeze after cooking as shrimp texture often suffers

Ingredient Substitutions

Chicken breast cut into bite-sized chunks or cubes of firm tofu both work well in place of shrimp If you do not have fish sauce try tamari or extra salt Mango can be swapped for diced pineapple or even ripe peaches for a twist

Serving Suggestions

This curry is best ladled over fluffy jasmine or basmati rice to soak up all that sauce Add cucumber salad or quick pickled veggies on the side for a crunchy cooling contrast For a fancier occasion serve with lightly charred naan or roti for sopping up every drop

Cultural Roots and Seasonal Touches

This recipe draws inspiration from Thai and Vietnamese curry traditions blending sweet fruit with savory heat. It showcases the Southeast Asian love of balancing sweet salty spicy and sour in one dish. When mango season arrives I cannot resist making it every week.

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This dish is surprisingly simple and always impressive. The creamy mango curry makes a tropical weeknight escape with every bite.

Recipe Guide

→ Can frozen shrimp be used?

Yes, thaw frozen shrimp completely and pat dry before cooking for best texture and flavor.

→ How ripe should the mangoes be?

Use ripe but firm mangoes for easy dicing and a balanced sweetness that holds up during simmering.

→ What’s the best rice to serve with this dish?

Steamed jasmine or basmati rice soaks up the curry sauce beautifully, enhancing the tropical notes.

→ Are there protein alternatives to shrimp?

Chicken or tofu can be substituted; adjust cooking times to ensure proteins are cooked through.

→ Can this dish be made spicier?

Increase chili flakes or add fresh chopped chili to the skillet for more heat and intensity.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container; enjoy within 2 days for best freshness.