Spicy Mango Shrimp

This is a unique situation - a wide selection of variables and all of the combinations work!  You can dial the heat in this dish up or down, as you like, by varying the amount of chili flakes and/or adding jalapeno pepper.  Either mango or papaya complement the spiciness perfectly.  All in all, it's a wonderful blend of flavors, the main ones being sweet (coconut), salty (soy sauce), hot (chili) and savory (shrimp).  The lime juice, basil and garlic also contribute to the complexity.  Serve with potstickers.

6/4/17 Made it again, this time with brown rice and cashews and served under over Fried Rice Restaurant Style . Delicious!

4 servings

10 calculated points

Roussanne, Torrontes

Ingredients

• 3 tablespoons vegetable oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon red chile flakes
• ½ cup chopped fresh basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• About 12 oz. peeled and deveined shrimp (30 to 35 per lb.)
• 2 cups cubed fresh or frozen mango or papaya (preferably unripe)
• ¼ cup toasted shredded unsweetened coconut

Directions

Heat oil in a large frying pan over medium heat and sauté onion in oil until golden brown, about 5 minutes. Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes. Add mango and cook until warm. Sprinkle with toasted coconut and serve with steamed jasmine rice.