Coconut shrimp with mango and cilantro

Coconut shrimp with mango and cilantro.jpg

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.