Milk Street Recipe

Shrimp with Mango, Coconut and Mustard Seeds

Name: Shrimp with Mango, Coconut and Mustard Seeds
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 1/2 pounds extra-large (21/25 per pound) shrimp, peeled and deveined; 1 teaspoon ground turmeric; Kosher salt and ground black pepper; 2 tablespoons grapeseed or other neutral oil; 1 small red onion, halved and thinly sliced; 1 tablespoon brown mustard seeds; 1 tablespoon finely grated fresh ginger; 4 medium garlic cloves, finely grated; 1 Fresno or jalapeño chili, stemmed, seeded and minced; 1/2 cup unsweetened shredded coconut; 1 large ripe mango, peeled, pitted and cut into rough ½-inch cubes, or 12 ounces (3 cups) frozen mango chunks, thawed; 1 teaspoon grated lime zest, plus 1 tablespoon lime juice

30 minutes

Savory, sweet, subtly spicy and with a tropical fruitiness, this dish is a dryish curry, with a flavorful, well-balanced sauce that cloaks the plump, tender shrimp. A ripe fresh mango yields the brightest, freshest flavor, but if convenience is a priority, use frozen mango chunks. Serve basmati rice alongside. And if you happen to have some cilantro, add some just before serving as a garnish.

4

Servings

Tip

Don’t put the lid on the skillet after adding the shrimp. Cooking uncovered allows moisture to evaporate so that the consistency is thick and concentrated instead of loose and saucy.

30 minutes

Ingredients

1½

pounds extra-large (21/25 per pound) shrimp, peeled and deveined
1

teaspoon ground turmeric

Directions

01

In a medium bowl, toss the shrimp, turmeric and ½ teaspoon salt; set aside. In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Add the mustard seeds, ginger, garlic and half of the chili; cook, stirring, until fragrant, about 1 minute.

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Shrimp with Mango, Coconut and Mustard Seeds

4

30 minutes

Ingredients

Directions

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Shrimp with Mango, Coconut and Mustard Seeds