Shrimp with Mango, Coconut and Mustard Seeds

4 Servings

30 minutes

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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.




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


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

  • 1

    teaspoon ground turmeric


Anna A.
August 10, 2022
Excellent! a festival of flavors
This was really delicious! I was lucky to have most of the ingredients on hand -- subbed in some seeded shisito peppers for jalapeno and used frozen mango. between cooking the rice and prepping all the ingredients, probably takes closer to an hour but worth it
Carol G.
August 4, 2022
A Great Place to Start,
This recipe showed up in my email yesterday and it sounded delicious! Turned out to be very adaptable to the stuff in my kitchen. I had “use it or loose it” rotisserie chicken instead of shrimp, no brown mustard seeds, but I did have prepared brown mustard and horseradish, no mango, but a half jar of my mom’s apple chutney. Wanted to use the coconut milk in the fridge instead of water so I did. Pretty much followed the recipe after that. It worked and we had a yummy supper last night! It’s all good! Thank you for inspiring me beyond chicken salad with celery added for crunch….sigh.