Real Coconut Curry Shrimp with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet, spicy, and creamy shrimp in a rich coconut curry sauce, paired with a refreshing mango salsa for perfect balance. This thai-inspired seafood ready in about 30 minutes blends shrimp, (13.5 oz) coconut milk, curry paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (10 ratings) Prep: 20 min Cook: 10 min Serves 2 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and devein shrimp, then pat dry. Slice mango, red bell pepper, and red onion into 1/4-inch cubes. Juice lime and chop cilantro.
  2. Step 2: Heat 1 tbsp oil in a skillet over medium-high heat. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
  3. Step 3: Stir in curry paste and cook for 1 minute until oil separates. Add coconut milk, fish sauce, and brown sugar, stirring to combine.
  4. Step 4: Add shrimp to the curry sauce and cook for 2-3 minutes until shrimp turns pink and opaque, stirring occasionally.
  5. Step 5: Remove shrimp from sauce and set aside. In a bowl, mix mango, bell pepper, onion, lime juice, and cilantro for the salsa.
  6. Step 6: Return shrimp to the sauce and simmer for 1 minute to heat through. Serve hot over jasmine rice with mango salsa spooned on top.

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Frequently asked questions

How long does Real Coconut Curry Shrimp with Mango Salsa take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Real Coconut Curry Shrimp with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Real Coconut Curry Shrimp with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Real Coconut Curry Shrimp with Mango Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Real Coconut Curry Shrimp with Mango Salsa?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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