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

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.

The Conversation (1)
Laura
Laura
11 Nov, 2020

The instructions call for onions, but there are no onions listed in the ingredients. How much and prepared in what way? I know it’s not referring to the scallions, because those are for garnish.