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Spicy Coconut Shrimp Curry Bowls with Mango Salsa

2023-10-26 - Written by: Amelia Clementine

Spicy Coconut Shrimp Curry Bowls with Mango Salsa

A vibrant and flavorful dish combining crispy coconut shrimp, a creamy curry sauce, and a refreshing mango salsa.

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:

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the mango salsa: Combine the mango, red onion, jalapeño (if using), cilantro, salt, and black pepper in a bowl.
  5. 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.