Sticky Curry Mango Shrimp: this quick and easy recipe can be a main, served with rice and steamed snow peas. Or serve as an easy appetizer on a nice platter as I’ve done. Either way a great simple recipe for when you’re in a hurry and hungry. It can easily be halved for a couple or doubled for a crowd.Jump to Recipe
The idea for this recipe came from Jamie Oliver’s 5 Ingredients cookbook. Throw some crunchy green onion curls on top, some lime wedges and cilantro leaves. Good on their own, they’re also good with rice or noodles, or in crunchy tacos for a bit of curry meets Mexican flair. Ready in 15 minutes, Sticky Curry Mango Shrimp will be a savior on those nights when you’re after some big flavor for minimal work. Speaking of tacos, Spicy Creole Shrimp Tacos is another fuss-free recipe.
STICKY CURRY MANGO SHRIMP
- 2 tablespoons peanut, coconut or another neutral oil
- 6 large garlic cloves, peeled & thinly sliced
- 2 teaspoons curry powder how hot depends on you
- 24 raw, jumbo shrimp, peeled & deveined leaving the tails intact
- 3 tablespoons mango chutney I prefer Sharwoods or homemade
- Juice & zest of 1 lime, plus extra wedges for serving
- Pinch of salt
- 2 to 3 green onions, thinly sliced lengthways and placed into a bowl or cold water
- Cilantro leaves, for garnish coriander
- Heat the oil with the sliced garlic, in a large skillet over medium heat, stirring occasionally, until the garlic turns golden brown and crispy; remove garlic to a plate.
- Leave the oil in the skillet and add the curry powder. Cook, stirring for a minute until fragrant.
- Add the shrimp. Increase the heat to medium-high. Cook, stirring, until the shrimp are starting to turn pink, about 2 minutes.
- Add the chutney and 2 tablespoons of water. Cook, stirring until the shrimp are cooked and glazed, another 2 to 3 minutes.
- Add lime juice, zest and salt. Transfer the shrimp to a platter, drizzling any residual sauce over them. Add the crispy garlic slices. Top with green onion, cilantro and lime wedges on the side. Serves 4 as a main or 6 to 8 as an appetizer.