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.Print
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Sriracha
- 1/2 cup chopped fresh basil
- 2 tablespoons soy sauce
- Juice from one lime
- 1 pound shrimp (31–42 count), peeled and de-veined
- 2 cups fresh mango, cubed (or thawed frozen mango)
- 1/4 cup shredded unsweetened coconut, toasted
- 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.
- Add mango and allow to heat through. Sprinkle with toasted coconut.
- Unripe or firm mango works best, though you can use frozen mango in a pinch.
- Serving Size: 4
- Calories: 339
- Sugar: 14
- Sodium: 1621
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 21
- Protein: 28
- Cholesterol: 239