This is a recipe from the “Fast & Fresh” section of Sunset, which is the first section I flip to whenever the new issue arrives. The photo looked amazing, as did the claim that it could be made in 30 minutes or less. I had to make a few variations to the recipe due to a lack of ingredients… as overwhelming as the selection is at Safeway, they did not have unsweetened or toasted coconut, so I used the sweetened variety and toasted it myself. I also used jarred instead of fresh mango, mainly because it was already 8pm and I was hungry. Overall, the dish was really good – just the right amount of sweet and spicy, and a good mix of flavors. And it actually only took 30 minutes to make, including peeling the shrimp. Even though it called for unsweetened coconut, it was unanimous that the toasted sweetened coconut was the best part. Although the recipe said it was for 4 servings, as a main course it served 2 with about a half serving left over, so next time I’ll definitely be doubling the recipe.

Spicy Mango Shrimp
from Sunset | serves 4 (or about 2 as an entree)

3 tablespoons vegetable oil
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon red chile flakes
1/2 cup chopped fresh basil leaves
2 tablespoons soy sauce
1 tablespoon fresh lime juice
About 12 oz. peeled and deveined shrimp (30 to 35 per lb.)
2 cups cubed fresh or frozen mango (preferably unripe)
1/4 cup toasted shredded unsweetened coconut (or substitute sweetened coconut)

Heat oil in a large frying pan over medium heat and sauté onion in oil until golden brown, about 5 minutes. Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes. Add mango and cook until warm. Sprinkle with toasted coconut and serve with steamed jasmine rice.