Try This Kid-Friendly Mango Curry Shrimp Recipe That Adults Will Love Too

Ingredients

• 2 pounds shrimp, shelled and deveined
• 2 tablespoons vegetable oil
• 6 cloves garlic, smashed and roughly chopped
• 1 heaping tablespoon grated ginger
• 1 teaspoon kosher salt
• 2 tablespoons curry powder
• 2 8-ounce jars mango chutney (I prefer the Stonewall Kitchen brand)
• 4 ounces water (Hint: use the chutney jar!)
• mango, cubed for garnish
• 2 scallion, thinly sliced on the bias for garnish
• steamed jasmine rice for serving (1 cup dry rice makes enough for 4-6 servings cooked rice)
• lime wedges for serving

Directions

Preheat oven to 425°F. Line a baking sheet with parchment paper, then place shrimp on baking sheet.

Heat the oil in a large skillet over medium-high heat. Add onions, garlic, ginger, salt, and curry powder. Cook, stirring regularly, for about 5-7 minutes, or until onions soften and brown a bit.

Roast shrimp in oven for 5 minutes.

While shrimp cooks, add the two jars of chutney to the skillet plus 1/2 – 3/4 chutney jar of water (4-6 ounces). Stir to combine and bring sauce to a boil.

Remove shrimp from the oven, then add to the skillet sauce. Stir to combine, making sure to coat each shrimp with a bit of sauce. Bring back to a quick boil or until sauce reaches desired consistency.

Serve over steamed jasmine rice and garnish with fresh mango cubes, sliced scallions, and a lime wedge.