Try This Kid-Friendly Mango Curry Shrimp Recipe That Adults Will Love Too
As a private chef, I steer clear of using pre-made sauces or too many jarred items when working. It’s my job to make those items from scratch. But recently, while cooking for nearly 30 people of all ages at a villa in Turks and Caicos, I found myself in a bind and grabbed some mango chutney along with other pantry staples to whip up this simple mango curry shrimp. Low and behold, the serving dish returned to the kitchen clean as a whistle and requests for more quickly followed. Both adults and kids L-O-V-E-D it. Score.
Full disclosure: Chutney is largely comprised of sugar, so it’s no wonder this dish is met with such popularity. I personally try to limit my sugar consumption, but sometimes ease, convenience, and yum factor win. What’s a little sugar here and there in exchange for a real crowd pleaser? I often make this for Sunday family dinners, and everyone gets seriously excited when they hear it’s on the menu. If shrimp is an issue, substitute cubes of chicken breast or fried tofu.
(Recipes and photos via Ashley Bare / Brit + Co)
Mango Curry Shrimp Recipe
- 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
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.