Coconut shrimp with mango and cilantro
A delicious and easy to make Asian-inspired appetizer, easily converted to dinner with a side of fragrant rice.
1 pound large raw shrimp, tails on
Coarse salt and freshly ground pepper, to season
2 tablespoons unsalted butter
2 cloves garlic, minced
1 red pepper, finely diced
1/2 cup chopped mango
1 cup canned coconut milk
1 tablespoon fresh lime juice
1 teaspoon hot chili sauce
1 tablespoon fish sauce
1 teaspoon sugar
Fresh cilantro leaves, to garnish
Rinse shrimp in cold water and season with salt and pepper. In large skillet, heat 1 tablespoon butter over high heat. Add shrimp and cook 1 to 2 minutes; remove and set aside.
In same skillet, add remaining butter, garlic, red pepper and mango. Cook over medium heat 2 minutes. Stir in coconut milk, lime juice, chili sauce and fish sauce; cook 5 to 7 minutes until sauce thickens. Stir in sugar. Return shrimp to skillet and cook another minute or until heated through. Garnish with cilantro leaves.
Serves 4 to 6.