Sautéed Shrimp with Coconut Curry and Mango Salsa
Tender shrimp cooked in a creamy coconut curry sauce paired with a fresh mango salsa that adds brightness and sweetness. This thai-inspired seafood ready in about 25 minutes blends large shrimp, peeled and deveined, coconut milk, red 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 280 calories and feeds 4, 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 cup fresh mango, diced
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a bowl, combine 1 cup diced fresh mango, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Stir gently and set aside to marinate.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Sauté shrimp for 2 minutes per side until opaque and pink, then remove from skillet.
- Step 3: Lower heat to medium, add 2 tbsp red curry paste to the skillet and cook for 1 minute until fragrant.
- Step 4: Pour in 1 cup coconut milk, stirring to combine with the curry paste, and simmer for 3 minutes until slightly thickened.
- Step 5: Return shrimp to the skillet and toss gently in the curry sauce for 2 minutes until heated through.
- Step 6: Serve shrimp and coconut curry topped with the fresh mango salsa for a vibrant contrast of flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Coconut Curry and Mango Salsa take to make?
Total time is about 25 minutes (15 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 Sautéed Shrimp with Coconut Curry and 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 Sautéed Shrimp with Coconut Curry and 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 Sautéed Shrimp with Coconut Curry and Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Shrimp with Coconut Curry and 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.
