Spicy Sriracha Mango Shrimp

We’re pretty thorough, in the way we try to categorize recipes for this food blog. The problem is, we haven’t yet set up a category for “Help it’s a weeknight and I forgot that I had to cook dinner even though I’ve been doing it every night for decades and the kids are committing heinous, felony-level assaults on one another and my wife (or husband) will be home soon from an exhausting day in the cubicle farm and if I eat one more improvised penne pasta and chicken dish I am going to drive all four of us off a bridge.”

It’s a good name for a category. Maybe a little wordy.

But that’s exactly the itch that this recipe scratches. Sometimes, I just want something kind of quasi-ethnic, not really Thai, or Chinese, per se, but something that’s just a little spicy, and a little sweet, with some new flavors that haven’t been done over and over again. I want to combine “shrimp” and “toasted coconut” into a vacation for my mouth, even as my body remains housebound, held captive by the dueling toddler and baby. And if I can get some hot fruit in there, all the better.

This recipe comes together mostly with pantry staples, especially if you’re the kind of person who keeps a bag of shrimp in the freezer. And for the sake of our friendship, I hope that you are. It’s cheap, fast, and satisfying, and provides enough of a break from the suppertime status quo to give you the strength to keep you going for another week. Enjoy.

Spicy Sriracha Mango Shrimp
Serves 4
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Cook Time
25 min
Total Time
25 min
Cook Time
25 min
Total Time
25 min
339 calories
21 g
239 g
17 g
28 g
5 g
269 g
1621 g
14 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 339
Calories from Fat 145
% Daily Value *
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 239mg
Sodium 1621mg
Total Carbohydrates 21g
Dietary Fiber 3g
Sugars 14g
Protein 28g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 tablespoons vegetable oil
  2. 1 cup chopped onion
  3. 2 cloves garlic, minced
  4. 1 tablespoon Sriracha
  5. 1/2 cup chopped fresh basil
  6. 2 tablespoons soy sauce
  7. Juice from one lime
  8. 1 pound shrimp (31-42 count), peeled and de-veined
  9. 2 cups fresh mango, cubed (or thawed frozen mango)
  10. 1/4 cup shredded unsweetened coconut, toasted
  1. In a large frying pan over medium heat, combine onion and oil and cook until onions begin to turn translucent, about five minutes. Add garlic, Sriracha, basil, soy sauce, lime juice, and shrimp. Cooking, stirring often, until shrimp is cooked through, about 4 minutes more.
  2. Add mango and allow to heat through. Sprinkle with toasted coconut.
  1. Unripe or firm mango works best, though you can use frozen mango in a pinch.
Adapted from The Sunset Cookbook
Adapted from The Sunset Cookbook
MealHack https://mealhack.com/

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

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