Shrimp Mango Curry

shrimp mango curry Shrimp Mango Curry

Shrimp reeks expensive. And it certainly can be expensive.

But it doesn’t have to be. Shrimp can be bought in a number of different varieties…cooked, raw, fresh, frozen, tailless, by count, from mini to jumbo prawn.  It’s often on unadvertised sales, and can be found for less at “non-chain” grocery stores.

The next most expensive ingredient in many curries is the coconut milk. But don’t fret, it’s not uncommon for brand name coupons to be in circulation for coconut milk. And it’s not uncommon to see store brand cans for less than $1.50.

Reduce the costs of the shrimp and coconut milk as best you can…as the remaining ingredients are all very inexpensive. (Don’t pay more than $1 for a mango.)

Enough of this ingredient cost talk, let’s get to the good stuffs…

printer famfamfam Shrimp Mango Curry

Shrimp Mango Curry

Yield – 4 to 6 servings
Prep Time – 5 minutes
Cook Time – Up to 20 minutes


1 Tbsp olive oil
1 bunch green onions
2 garlic cloves, crushed
1 15 oz can light coconut milk
1 1/2 Tbsp curry powder
1 tsp ground ginger
3/4 to 1 pound shrimp, with or without tails, cooked or raw
1 mango, peeled, seeded and diced
Salt and pepper to taste

1 cup brown rice, cooked
Cilantro for garnish



  • In a large Dutch oven, heat the olive oil and saute the green onions and crushed garlic for 30 seconds to 1 minute. Stir in the coconut milk, curry powder and ginger.
  • Drop the shrimp and diced mango into the sauce. Let cook for 3 to 5 minutes, or until shrimp have turned pink (if they were raw). Reduce heat to low and cook for 10 minutes, allowing flavors to marry.
  • If you don’t plan to serve it right away, remove it from the heat and reheat, so the mangoes don’t overcook.
  • Serve Shrimp Mango Curry over brown rice with cilantro garnish.
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9 Responses to Shrimp Mango Curry

  1. Amber says:

    Mmmmm, now this looks good! I love one dish meals because I hate doing dishes. Thanks for you great recipes! I left a link to your blog in my latest post about easy ways to turn meals into one dish dinners.

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  3. david carlson says:

    Curry powder is usually used in Indian dishes. If you would like a Thai flavor, use green, red or yellow curry paste (Thai Kitchen is common brand) – just remember- thai curry paste is often spicier than the curry powder you buy in the store. Some cilantro and/or chopped fresh jalapenos for garnish – a complete new flavor profile from this recipe.

    I also don’t like to cook shrimp for 10 minutes – shrimp get tough fast. You want them “just” cooked”

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  5. Klee says:

    I just tried this recipe and it was awful; the curry was watery at that final cooking time, yet the shrimp was way overcooked. Do not attempt.

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  7. Christie Stover says:

    I usually don’t comment on recipes, but this one was super bland for me. I followed the recipe to the T. I love to cook Thai food, including the curry soup that I get from my old favorite Thai restaurant. Looking at the recipe I knew it looked too simple, but I went with it anyway. It really needs Thai curry paste, brown sugar and basil…key ingredients in so many Thai recipes. I totally dig the one pot idea, so I’ll probably use this recipe as a base next time and just add the 3 other ingredients. P.S. my shrimp was amazing. Don’t go past 10 minutes on low!

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