Sautéed Shrimp with Coconut Curry and Mango Salsa

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender shrimp cooked in a creamy coconut curry sauce paired with a fresh mango salsa that adds brightness and sweetness. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Lower heat to medium, add 2 tbsp red curry paste to the skillet and cook for 1 minute until fragrant.
4. Step 4: Pour in 1 cup coconut milk, stirring to combine with the curry paste, and simmer for 3 minutes until slightly thickened.
5. Step 5: Return shrimp to the skillet and toss gently in the curry sauce for 2 minutes until heated through.
6. Step 6: Serve shrimp and coconut curry topped with the fresh mango salsa for a vibrant contrast of flavors.