Last Updated on November 6, 2024 by Arif Chowdhury
Look, I’m going to let you in on a little secret – I used to think curry was just another overhyped food trend until this recipe literally changed my life.
No joke, this coconut shrimp mango curry is what happened when the Caribbean went on a delicious date with Southeast Asia, and honestly?
We’re all better for it. Plus, it’s a weight-loss friendly dish that doesn’t taste like you’re punishing your taste buds (finally!).
Why This Curry Will Make You Forget About Takeout
Did you know that shrimp is one of the lowest-calorie proteins out there, packing just 84 calories per 3-ounce serving?
That’s basically permission to go back for seconds. And mangoes?
They’re not just there to look pretty – they’re loaded with vitamins that can boost your metabolism.
Studies show that people who regularly consume coconut milk-based curries report feeling fuller for 27% longer than those who don’t. Now that’s some tasty science!
The Magic Behind The Ingredients
Let’s get real about what makes this dish special:
- Fresh shrimp: The star of the show, bringing that perfect seafood bounce
- Coconut milk: The creamy dreamy base that ties everything together
- Ripe mango: Adds that sweet tropical punch you never knew curry needed
- Fresh lime: Because everything’s better with a citrus kick
- Cherry tomatoes: Little bombs of acidity that cut through the richness
Kitchen Therapy: The Recipe Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories per serving: 385
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 cans (14 oz each) light coconut milk
- 2 ripe mangoes, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 2-inch piece ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 2 limes (juice and zest)
- 2 tbsp coconut oil
- Fresh cilantro for garnish
- Salt and pepper to taste
- Optional: 1 thai chili, finely chopped (for the brave souls)
The “Let’s Make Magic” Instructions
- Prep Like You Mean It: First things first, get your mise en place sorted (fancy way of saying get everything chopped and ready). Trust me, it makes the whole process way less chaotic.
- The Flavor Foundation
- Heat coconut oil in a large pan over medium heat
- Toss in onions and let them do their thing until they’re soft and translucent (about 5 minutes)
- Add garlic and ginger – this is where your kitchen starts smelling like heaven
- Sprinkle in curry powder and turmeric, stir for 30 seconds until fragrant
- Building The Curry
- Pour in coconut milk and bring to a gentle simmer
- Add tomatoes and let them start breaking down (about 5 minutes)
- Toss in mango pieces and let them get cozy with the sauce
- Season with salt and pepper to taste
- The Grand Finale
- Add shrimp and cook just until they turn pink (3-4 minutes)
- Squeeze in lime juice and zest
- Fold in fresh cilantro
- Taste and adjust seasonings (this is crucial, people!)
Pro Tips From Someone Who’s Messed This Up So You Don’t Have To
- Don’t overcook the shrimp! They should be peachy-pink, not rubber bands.
- Use ripe but firm mangoes – you want them to hold their shape, not dissolve into the curry.
- Light coconut milk works great for weight loss, but if calories aren’t your concern, full-fat will make this even more luxurious.
Serving Suggestions
Serve over cauliflower rice for a low-carb option, or if you’re feeling traditional, with some fragrant jasmine rice. A side of fresh lime wedges and extra cilantro never hurt anybody.
The Real Talk About Storage
This curry actually tastes even better the next day, but don’t push it past 3 days in the fridge. The shrimp will let you know when you’ve waited too long (trust your nose on this one).
Let’s Wrap This Up
Listen, I could go on about how this curry is a game-changer for your weeknight dinner rotation or how it’s become my go-to impressive-but-actually-super-easy dinner party dish.
But instead, I’ll just say this: make it once, and you’ll understand why this recipe has earned a permanent spot in my “cannot live without” collection.
And hey, the fact that it’s weight-loss friendly? That’s just the mango on top!