Coconut shrimp with mango and cilantro

AppetizersDinners
Written By ANNA Test Kitchen

Delicious Thai shrimp with mango and coconut, and so easy to make. On its own–a perfect starter, with rice it becomes dinner.

Ingredients

1 pound large raw shrimp, tails on

Sea salt and freshly ground pepper, to season

2 tablespoons unsalted butter

2 cloves garlic, minced

1 red pepper, finely diced

½ 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

Serve over Jasmine rice prepared according to package directions

Preparation

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

One Skillet Penne Pasta With Parmesan, Chorizo And Basil
Next

Baked Brie With Fig And Balsamic Roasted Grapes