Mango Curry Shrimp

If you are looking for a dinner that feels a little special without a ton of effort, this Mango Curry Shrimp recipe is exactly that. Fragrant Thai-inspired mango curry with shrimp, coconut milk, and jasmine rice. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.

Why You Will Love This Recipe

• Ready in about 25 min from start to finish
• Uses simple, accessible ingredients
• Big, satisfying flavors the whole family will love
• Leftovers taste even better the next day

Ingredients

• Shrimp
• Mango
• Red curry paste
• Coconut milk
• Jasmine rice
• Thai basil
• Lime

How to Make It

1. Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
2. Heat your pan or oven as directed and get everything ready to go.
3. Combine ingredients and cook, about 25 min total.
4. Taste and adjust seasoning before serving warm. Enjoy every bite!

My Favorite Kitchen Tool for This

I reach for my Wok Pan every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!

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Mango Curry Shrimp

Shrimp simmered in a coconut red curry with sweet mango and torn Thai basil. It tastes like it took ages and it takes about half an hour.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: thai

Ingredients Method Notes

Ingredients

  

• 1.5 lbs large shrimp peeled and deveined
• 2 tbsp red curry paste
• 1 can (14oz) coconut milk
• 2 ripe mangoes, cubed
• 1 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 lime, juiced
• 1/2 cup Thai basil leaves
• 3 cups cooked jasmine rice for serving

Method

 

1. Warm the oil in a large skillet over medium heat. Add the garlic and ginger and cook 1 minute, until fragrant.
2. Stir in the red curry paste and cook another minute so it darkens slightly and smells toasty.
3. Pour in the coconut milk along with the fish sauce and brown sugar. Simmer 5 minutes to let it thicken a little.
4. Add the shrimp and cook 3 to 4 minutes, turning once, until they are just pink and curled.
5. Turn off the heat and fold in the mango, lime juice and Thai basil. Taste and add more fish sauce or lime if it needs it.
6. Spoon over jasmine rice with extra basil on top.

Notes

Add the mango at the very end so it keeps its shape. If your curry paste is mild, a little fish sauce sharpens the whole pot.