Curried shrimp with mango sauce
1
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Be sure to thoroughly pat the shrimp dry with paper towels before you coat them with the curry and salt.
Ingredients
Uncooked shrimp
1 pound(s), peeled and deveined jumbo shrimp, thawed if frozen
Curry powder
1 Tbsp
Table salt
¼ tsp
Unsweetened frozen mango chunks
2 cup(s), thawed
Water
¼ cup(s)
Dark sesame oil
2 tsp
Red onion
1 small, finely chopped (about 1⁄2 cup)
Fresh ginger
1 Tbsp, fresh, peeled and grated
Sugar
1½ tsp
Table salt
¼ tsp
Crushed red pepper flakes
¼ tsp
Instructions
1
Combine the shrimp, curry powder, and salt in a medium bowl; stir until the shrimp are evenly coated. Let stand 5 minutes.
2
Meanwhile, puree the mango and water in a blender or food processor; set aside.
3
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.
4
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.
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