Sautéed Shrimp with Coconut Curry and Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

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