Sautéed Shrimp with Mango and Coconut Rice
Juicy shrimp sautéed with garlic and chili, served over fragrant coconut rice infused with sweet mango chunks for a tropical-inspired entrée. This caribbean-inspired seafood ready in about 30 minutes pairs medium shrimp, peeled and deveined, garlic cloves, minced, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1/2 tsp red chili flakes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 3/4 cup ripe mango, diced
- 2 tbsp fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 cup coconut milk and 1 cup water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
- Step 2: Once rice is cooked, gently fold in 3/4 cup diced ripe mango and 2 tablespoons chopped fresh cilantro, fluffing the rice with a fork.
- Step 3: While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/2 teaspoon red chili flakes, sauté for 30 seconds until fragrant.
- Step 4: Add 1 lb peeled and deveined medium shrimp to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 5: Serve sautéed shrimp over the mango coconut rice with lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Mango and Coconut Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Mango and Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.
Can I substitute ingredients in Sautéed Shrimp with Mango and Coconut Rice?
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 Mango and Coconut Rice 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 Mango and Coconut Rice?
Caribbean 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.
