Spicy Mango Shrimp!

While waiting for my sister at the dentist's office the other day, I picked up an issue of Sunset Magazine. After reading a couple of them, I found this recipe for Spicy Mango Shrimp. Wanting to try something new, I ripped out the recipe (shh!) and hurried home to try it.



Let me tell you, this dish is aromatic, spicy, sweet, easy to make, and most importantly, DELICIOUS! This is a definite crowd pleaser; my whole family really enjoyed it!

Ingredients:

3 tblsp. vegetable oil
1 c. chopped onion
2 tsp. minced garlic
1 tsp. red chile flakes
1/2 c. chopped fresh basil leaves
2 tblsp. soy sauce
1 tblsp. fresh lime juice
About 12 oz. peeled and deveined shrimp (30 to 35 per lb.)
2 cc. cubed fresh or frozen mango (preferably unripe)
1/4 c. toasted shredded unsweetened coconut

Directions:

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.

Tip: I put a piece of parchment paper on top of a baking sheet and spread the coconut out over the parchment paper. I set the oven to 350 degrees and toasted the coconut for ~5 min.