Tiki-Style Coconut Curry Shrimp with Mango Salsa
Succulent shrimp simmered in a creamy coconut curry sauce, served with a fresh mango salsa that adds a vibrant tropical contrast. This asian fusion-inspired seafood ready in about 27 minutes blends peeled and deveined large shrimp, (13.5 oz) 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 320 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, peeled and deveined large shrimp
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1 tbsp, fresh lime juice
- 1 tsp salt
- 1 cup, diced mango
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1 tsp, optional chopped fresh jalapeño
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant but not browned.
- Step 2: Stir in 2 tbsp red curry paste and cook for 30 seconds to release its aroma.
- Step 3: Pour in 1 can (13.5 oz) coconut milk, stirring to combine, then bring to a gentle simmer.
- Step 4: Add 1 lb peeled and deveined shrimp and 1 tsp salt. Simmer for 5-6 minutes, stirring occasionally, until shrimp turn pink and the sauce thickens slightly.
- Step 5: Remove skillet from heat and stir in 1 tbsp fresh lime juice.
- Step 6: In a separate bowl, combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tsp chopped jalapeño if using. Toss gently.
- Step 7: Serve the coconut curry shrimp topped with vibrant mango salsa for a fresh tropical contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Style Coconut Curry Shrimp with Mango Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tiki-Style 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 Tiki-Style 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 Tiki-Style Coconut Curry Shrimp with 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 Tiki-Style Coconut Curry Shrimp with Mango Salsa?
Asian Fusion 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.
