Curried shrimp with mango sauce
1 pound(s), peeled and deveined jumbo shrimp, thawed if frozen
Unsweetened frozen mango chunks
2 cup(s), thawed
Dark sesame oil
Uncooked red onion(s)
1 small, finely chopped (about 1⁄2 cup)
1 Tbsp, fresh, peeled and grated
Crushed red pepper flakes
- Combine the shrimp, curry powder, and salt in a medium bowl; stir until the shrimp are evenly coated. Let stand 5 minutes.
- Meanwhile, puree the mango and water in a blender or food processor; set aside.
- Heat the oil in a medium nonstick saucepan over medium-high heat. Add the onion, ginger, sugar, salt, and crushed red pepper; cook, stirring frequently, until lightly browned, about 3 minutes. Add the mango puree; bring to a boil, stirring occasionally. Reduce the heat and simmer about 1 minute.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp and cook until browned on the outside and just opaque in the center, about 2 minutes on each side. Serve the shrimp with the sauce. Yields about 7 shrimp and 1⁄3 cup sauce per serving.