Curried shrimp with mango sauce

Points® value
Total Time
15 min
5 min
10 min
Be sure to thoroughly pat the shrimp dry with paper towels before you coat them with the curry and salt.


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


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


1½ tsp

Table salt

¼ tsp

Crushed red pepper flakes

¼ tsp


  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.


When cooking, arrange the shrimp in a single layer in the skillet, making sure they don’t touch each other to prevent steaming.