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Mango Shrimp Recipe
Peel, devein and remove tails from shrimp.
Toss with arrowroot to combine and set aside.
Use back of knife to smash garlic and proceed to mince. [
Peel ginger and grate with a microplane or fine grater.
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.
Heat a large frying pan over medium high heat. Add oil. Once hot, toss in shrimp.
Cook 4 to 5 minutes until pink, turning once or twice. Remove from pan and set aside.
Add 1 teaspoon of chili oil and garlic, ginger and scallion whites. Cook, stirring constantly, for 20 seconds.
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.
Serve immediately garnished with scallion greens.
Excellent served over brown jasmine rice and a side of steamed green vegetables like snow peas, broccoli or bok choy. Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.