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You are here: Home / Family Friendly / 30 Minute Meals / Mango Shrimp

Published February 29, 2012. By Alyssa Brantley 16 Comments

Mango Shrimp

  • 30 minmeal
  • Egg free
  • Nut free
  • Paleo
  • Shellfish
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We are still getting used to living on the West Coast. Don’t get me wrong, there is a lot to like (and even love) about living here but when people ask me what I miss the most about home I inevitably say, “the people, the people, the people, and the food”.

If you live in Manhattan, Boston or Cambridge, Philadelphia, D.C. or Reston, VA and haven’t tried Penang Malaysian yet, you are missing out. Big time!

We used to eat at Penang all the time – a lot, probably too much – especially when I was pregnant. Some of our favorite dishes are the Roti Telur (a traditional Indian pancake filled w. egg, onion served w. curry chicken potato sauce), Green Curry Chicken Clay Pot (house special green curry cooked with lemon grass, spiced chili with chicken and mixed vegetable in clay pot), Boneless Penang Kari Ayam (white meat chicken cooked over low heat with lemon grass & chili paste then simmered in thick rich coconut curry), Green Nasi Lemak (special coconut rice fried w. mixed vegetables, shrimp in ginger sauce), and of course, Mango Shrimp (shredded mango cooked w. shrimp, spicy sweet & sour sauce in mango shell). I could go on and on because those are only SOME of our favorites.

Are you hungry yet? I am.

I made Mango Shrimp tonight, obviously inspired by Penang. Make this – you won’t regret it!

NOTES:

  • Cleaning shrimp is time consuming. I usually buy them peeled and deveined from Whole Foods. Read the notes section of my Coconut-Curry Soup to learn more. An online option for ordering sustainable shrimp is Vital Choice.
  • Dried chilies are pretty cheap. If you have a hard time finding them, turn to the internet!
  • Here is a great tutorial on How to Cut a Mango.
  • Even though this has chili oil and dried chilies, it’s surprisingly not very spicy. If you want it hotter, add more chili oil!

Did you make this recipe? Please give it a star rating below!

Mango Shrimp
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
 

Paleo Mango Shrimp Recipe

Course: Mains
Cuisine: Malaysian
Keyword: Mango Shrimp
Servings: 4 servings
Calories: 209 kcal
Author: Alyssa Brantley
5 from 1 vote
Print
Ingredients
  • 2 teaspoons coconut oil or high heat oil
  • 1 pound shrimp peeled, deveined and tails removed
  • 2 teaspoons arrowroot or tapioca starch
  • 1.5 teaspoons chili oil divided
  • 3 cloves garlic smashed and minced
  • 2 inches piece ginger root peeled and grated
  • 3 dried red chilies
  • 2 scallions thinly sliced, whites and dark greens separated
  • 1 large mango peeled, cut into small dice
  • 1/4 cup diced canned tomatoes or 1 small plum tomato chopped
  • 1/2 cup light coconut milk
  • 1/2 teaspoon kosher salt
  • 1/2 lime
Instructions
  1. PREP: [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6172.jpg" width="550"]
  2. Peel, devein and remove tails from shrimp. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6173.jpg" width="550"]
  3. Toss with arrowroot to combine and set aside. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6175.jpg" width="550"]
  4. Use back of knife to smash garlic and proceed to mince. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6174.jpg" width="550"]
  5. Peel ginger and grate with a microplane or fine grater. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6176.jpg" width="550"]
  6. Thinly slice scallions and separate lights from dark greens. Combine light with garlic. Set aside dark green for garnish. Cut mango flesh into a small dice. Measure coconut milk, tomatoes and cut lime in half. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6178.jpg" width="550"]
  7. COOK:
  8. Heat a large frying pan over medium high heat. Add oil. Once hot, toss in shrimp. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6179.jpg" width="550"]
  9. Cook 4 to 5 minutes until pink, turning once or twice. Remove from pan and set aside. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6180.jpg" width="550"]
  10. Add 1 teaspoon of chili oil and garlic, ginger and scallion whites. Cook, stirring constantly, for 20 seconds. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6181.jpg" width="550"]
  11. Toss in mango, tomato, coconut milk and salt. Squeeze lime juice in and stir. Cook, stirring occasionally and scrapping bottom of frying pan for 5 to 7 minutes. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6182.jpg" width="550"]
  12. Add shrimp back to pan, toss to coat. Add remaining chili oil and remove from heat.
  13. Serve immediately garnished with scallion greens. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_6183.jpg" width="550"]
  14. Excellent served over brown jasmine rice and a side of steamed green vegetables like snow peas, broccoli or bok choy. Enjoy! [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/02/IMG_4105-1.jpg" width="550"]
Nutrition Facts
Mango Shrimp
Amount Per Serving
Calories 209 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 285mg95%
Sodium 1195mg52%
Potassium 209mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 23g46%
Vitamin A 640IU13%
Vitamin C 24.4mg30%
Calcium 180mg18%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Question: Have you ever had Malaysian Food? If so, what is your favorite dish?

Filed Under: 30 Minute Meals, By Diet, Dairy Free, Egg Free, Gluten Free, Grain Free, Kid Friendly, Mains, Nut Free, Paleo, Primal, Shellfish, Uncategorized, Whole30

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Reader Interactions

Comments

  1. scott says

    May 14, 2012 at 7:58 pm

    Wow, soooo good. My wife wants to know if there is a veggie you can add to it to bulk it up. I get enough with my points, but she would like more veggies. We’re thinking peppers/asparagus/green beans?

    It’s great!

    Reply
    • EverydayMaven says

      May 15, 2012 at 1:15 pm

      Thanks Scott! I always make a side of green veggies with this. Either Snow peas, Snap peas, Broccoli or sauteed Asian Greens. Asparagus or Green Beans would be awesome too! So glad you both enjoyed it 🙂

      Reply
      • scott says

        May 16, 2012 at 12:28 pm

        all good ideas, thanks!

        Reply
      • scott says

        May 18, 2012 at 9:38 am

        Brought the leftovers (I made a double batch) to my sister in-law’s house. They thought it was from a restaurant. They couldn’t believe how healthy it is.

        Reply
        • EverydayMaven says

          May 18, 2012 at 2:23 pm

          I love hearing that! Thanks 🙂

          Reply
  2. ana {bluebirdkisses} says

    March 16, 2012 at 6:45 am

    this is one of my favorite thai dishes too but I hate when I order take out and it comes FULL of greasy oil. Thanks for the healthy-fied version!

    Reply
    • EverydayMaven says

      March 16, 2012 at 12:40 pm

      Exactly!! Enjoy it and happy weekend 🙂

      Reply
  3. Claudia says

    March 14, 2012 at 2:26 pm

    What a great looking recipe. I’ve had shrimp in my freezer for a very long time and needed a recipe like this! I just featured it on my Tasty Recipes list: http://www.skinnyscoop.com/list/claudia/tasty-recipes?listitem_id=19734#list-item

    Be sure to check it out 🙂

    Reply
    • EverydayMaven says

      March 14, 2012 at 8:26 pm

      Thanks Claudia! I hope you like it 🙂

      Reply
  4. Joanne says

    March 1, 2012 at 4:16 am

    Given my absolute adoration of thai food I can’t believe I’ve never been to penang malaysia before! A need to try. In the meantime, this mango shrimp sounds delicious!

    Reply
    • EverydayMaven says

      March 1, 2012 at 1:46 pm

      Joanne you MUST go!!!

      Reply
  5. Amy says

    March 1, 2012 at 3:24 am

    Would this be good with another protein if you can’t eat shrimp? It sounds too fantastic to miss out on!

    Reply
    • EverydayMaven says

      March 1, 2012 at 1:26 pm

      Chicken or Tofu would be great! Just use a touch more oil so it gets nice and brown (still a nonstick pan)!

      Reply
  6. Faith says

    February 29, 2012 at 8:39 am

    What a stunning dish! That sweet, savory, and spicy combo is something I can never resist — I need to make this!

    Reply
    • EverydayMaven says

      February 29, 2012 at 9:22 am

      I wish I had some for lunch today! I hope you like it 🙂

      Reply

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