STICKY CURRY MANGO SHRIMP

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STICKY CURRY MANGO SHRIMP

This quick and easy recipe can be a main, served with rice and steamed snow peas. Or serve as an easy appetizer on a nice platter as I’ve done. Either way a great speedy recipe for when you’re in a hurry. It can easily be halved for a couple or doubled for a crowd.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Servings:

Calories: 91kcal

Author: Lovoni

Ingredients

2 tablespoons peanut, coconut or another neutral oil
6 large garlic cloves, peeled & thinly sliced
2 teaspoons curry powder how hot depends on you
24 raw, jumbo shrimp, peeled & deveined leaving the tails intact
3 tablespoons mango chutney I prefer Sharwoods or homemade
Juice & zest of 1 lime, plus extra wedges for serving
Pinch of salt
2 to 3 green onions, thinly sliced lengthways and placed into a bowl or cold water
Cilantro leaves, for garnish coriander

Instructions

Heat the oil with the sliced garlic, in a large skillet over medium heat, stirring occasionally, until the garlic turns golden brown and crispy; remove garlic to a plate.
Leave the oil in the skillet and add the curry powder. Cook, stirring for a minute until fragrant.
Add the shrimp. Increase the heat to medium-high. Cook, stirring, until the shrimp are starting to turn pink, about 2 minutes.
Add the chutney and 2 tablespoons of water. Cook, stirring until the shrimp are cooked and glazed, another 2 to 3 minutes.
Add lime juice, zest and salt. Transfer the shrimp to a platter, drizzling any residual sauce over them. Add the crispy garlic slices. Top with green onion, cilantro and lime wedges on the side. Serves 4 as a main or 6 to 8 as an appetizer.

Nutrition