Yields: 4 servings Prep time: 20 minutes Cook time: 25 minutes
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1/2 cup unsweetened shredded coconut
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup coconut milk
- 1/4 cup water
- 1 tablespoon curry powder
- 1 teaspoon lime juice
- 1 mango, peeled and diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
- Cooked rice or quinoa for serving
Instructions:
- Prepare the shrimp: In a bowl, combine the shredded coconut, flour, paprika, cumin, cayenne pepper, salt, and black pepper. Add the shrimp and toss to coat.
- Cook the shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the coated shrimp and cook for 2-3 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
- Make the curry sauce: In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more. Stir in the diced tomatoes, coconut milk, water, curry powder, and lime juice. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Prepare the mango salsa: Combine the mango, red onion, jalapeño (if using), cilantro, salt, and black pepper in a bowl.
- Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top with the shrimp, curry sauce, and mango salsa. Garnish with lime wedges and serve immediately.