Shrimp and Mango Curry Recipe

Looking for an easy Shrimp and Mango Curry recipe? Learn how to make Shrimp and Mango Curry using healthy ingredients.


Submitted by amydrummond

Makes 4 servings



To make basil chiffonade, stack everal leaves, roll them up lengthwise into a bundle, and slice thinly across. Serve with Brown Rice Pilaf.

Recipe Ingredients for Shrimp and Mango Curry

2 tablespoon olive oil
3 tablespoons shallot, minced
2 tablespoons finely chopped fresh ginger
3 cloves garlic
1 tomato, peeled and seeded, then diced
1 1/2 teaspoons curry powder
1/4 teaspoon ground coriander
1 cup vegetable broth
1/2 cup light coconut milk
1/4 cup lemon grass, 1 stalk, tender bottom 4 inches only, quartered lengthwise
1 1/4 lb large shrimp, peeled and deveined
1 teaspoon ground turmeric
2 tablespoons dry white wine
1 cup shelled edamame
1/2 cup diced mango
1/2 teaspoon salt
2 tablespoons fresh basil, sliced

Recipe Directions for Shrimp and Mango Curry

  1. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots, ginger, and garlic, and saute until fragrant, about 3 minutes. Add the tomato, curry powder, and coriander and simmer until the tomato begins to soften, about 1 minute.

  2. Add the stock, coconut milk, and lemongrass. Raise the heat to high and bring to a boil, then reduce the heat to medium-low to summer for 3 minutes to allow the flavors to blend. Remove from heat.

  3. In a nonstick saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shrimp, sprinkle with turmeric, and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.

  4. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Add the curry sauce to the pan, raise the heat to high, and bring to biol. Reduce the heat to medium, and the edamame, and cook until the edamame are tender-crisp, about 3 minutes. Return the shrimp to the pan and cook for minute. Remove from the heat. Add the mango and salt and stir to combine. Discard the lemongrass.

  5. Divide the curry among warmed individual plates and garnish with basil.

Categories

Fish, Main Dish, Indian, Saute

Nutrition Facts
Serving Size 333.9g
Amount Per Serving
Calories
346
Calories from Fat
149
% Daily Value*
Total Fat
16.6g
26%
Saturated Fat
7.9g
40%
Trans Fat
0.0g
Cholesterol
202mg
67%
Sodium
672mg
28%
Potassium
337mg
10%
Total Carbohydrates
17.9g
6%
Dietary Fiber
3.1g
12%
Sugars
5.6g
Protein
33.3g
Vitamin A 10% Vitamin C 25%
Calcium 7% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • High in manganese
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Contains alcohol
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