Mango shrimp is perfect for busy nights. Fresh sliced mango and shrimp seared in coconut oil tossed with chilis, herbs, rice noodles, and a simple lime sauce makes for a nearly effortless, crazy flavorful weeknight meal.
Let’s keep things simple.
I’ve had a week. Nothing major – just a series of very small disasters. Besides that, the stutter start of spring and the seemingly unending drumbeat of terrible news is all a little overwhelming. So, I’ve kept dinners easy this week and if I forget the salad, it’s cool. This mango shrimp is just that kind of dinner.
For a long time, I kind of avoided seafood, feeling intimidated trying to figure out which seafood I can eat without worrying that I am literally destroying the earth. Luckily, Seafood Watch from the Monterey Bay Aquarium is here for me (and you). There are significant issues with shrimp imported from Central America and Southeast Asia – from human trafficking to mangrove devastation. Here in Virginia, Gulf Coast shrimp are widely available and delicious. These tend to be sold with the shell on, which can be a pain but imparts more flavor to your food. Check out Seafood Watch to source shrimp that works for you (and the planet).
Shrimp sold “fresh” tends to be previously frozen, so skip the intermediary and buy frozen. You can thaw shrimp in about 15 minutes – just set it in a large bowl under a trickle of cold running water (or just change the cold water out 3 times) Toss shrimp a couple times as it thaws.
Mango shrimp is perfect for busy nights! Fresh sliced mango and shrimp seared in coconut oil tossed with chilis, herbs, rice noodles, and a simple lime sauce makes for a nearly effortless, crazy flavorful weeknight meal.
Check out Seafood Watch for sustainable sources of shrimp.
- 2 - 3 tablespoons coconut oil, plus more for noodles
- 1 pound headless, deveined shrimp, thawed
- Flaky sea salt
- 2 cloves garlic, smashed, peeled, and minced
- 1 - 2 red chilies such as bird's eye or Fresno, seeded and sliced thin
- 2 tablespoons fresh squeezed lime juice
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 1 mango, peeled, pitted, and sliced into strips
- 3 green onions (or 1 - 2 larger spring onions), chopped
- 1/2 cup chopped cilantro, stems and all
- 1/4 cup chopped mints leaves
- 10 ounces pad thai rice noodles
- Lime wedges for serving
Set a wide, deep-sided sauté pan over medium/medium-high heat. Heat 1 tablespoon coconut oil and and then 7 - 8 shrimp. Sprinkle each shrimp with sea salt. Sauté shrimp until pink and just firm to the touch, 1 - 2 minutes per side. Set sautéed shrimp aside in a bowl. (Edge heat down if pan starts to smoke.)
Meanwhile, bring a large pot of salted water to a boil and cook rice noodles according to package instructions. Toss cooked noodles with 1 teaspoon coconut oil and set aside.
In a small bowl, combine lime juice, soy and fish sauce.
When shrimp are all cooked, in the same pan, add garlic and red chilies and sauté 1 minute. Add lime juice mixture, scraping up any brown bits. Add shrimp back to skillet and toss to warm.
Remove skillet from heat, and toss in mango, green onions, and fresh herbs.
Peel shrimp, if needed. Toss shrimp mixture with rice noodles. Serve immediately with a lime wedge.