Shrimp and Mango Curry

  • Yield: 4 servings
  • Prep: 3 mins
  • Cook: 15 mins


2tablespoons unsalted butter
1small onion, diced
1tablespoon minced garlic
2tablespoons curry powder
1tablespoon minced fresh ginger
2teaspoons sea salt
1/2teaspoon cayenne pepper
1/2teaspoon coarsely ground black pepper
2cups coconut milk
1cup water
16 jumbo shrimp, peeled and deveined
1large firm but ripe mango, peeled and diced
1large sweet potato, peeled, diced and boiled or steamed until tender, chilled
3tablespoons minced green onion
3tablespoons chopped fresh cilantro


  1. Melt butter in a large heavy saucepan over medium heat. Add onion and garlic; sauté until tender, about 3 minutes.
  2. Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water. Bring to a simmer and cook 2 minutes.
  3. Add shrimp, mango, sweet potato. Bring back to a simmer and cook until shrimp are pink, 4 to 5 minutes. Garnish with green onion and cilantro.

Recipe by Chef Allen Susser, courtesy of the National Mango Board

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 460
  • Fat 36g
  • Saturated Fat 29g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3g
  • Cholesterol 50mg
  • Sodium 1370mg
  • Potassium 680mg
  • Carbohydrate 31g
  • Fiber 7g
  • Sugars 18g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 70%
  • Calcium 8%
  • Iron 20%
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