mango and shrimp curry
This is an easy curry recipe that you can make in less than 30 minutes. I didn’t have any broccoli on hand so omitted it but you could replace it with another vegetable such as spinach, kale or chickpeas. I used frozen shrimp (tail on) and then just thawed the shrimp prior to dinner time and removed the tail and the shell. Easy! The turmeric and ginger provide anti-inflammatory benefits while the shrimp are a great source of lean protein and vitamin B12 (which helps form red blood cells, maintains nervous system function and selenium which protects cells against damage). This recipe comes from my upcoming menu subscription service!
4 servings
1 lb Shrimp (raw, peeled)
1/4 Lime (juiced)
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 tbsp Extra Virgin Olive Oil
1 Sweet Onion (diced)
4 Garlic (cloves, minced)
1 tbsp Ginger (grated)
1 tbsp Garam Masala
1/2 tsp Turmeric
1 tbsp Cumin
2 Tomato (diced)
1 1/2 cups Canned Coconut Milk
4 cups Broccoli (chopped into small florets)
1 Mango (peeled and sliced into strips)
Sea Salt & Black Pepper (to taste)
Creating the Magic!
Marinate shrimp in a bowl with lime, salt and pepper. Cover and let sit in the fridge.
Heat olive oil in a large skillet over medium heat. Saute your onion until soft, about 5 minutes. Stir in garlic and ginger until fragrant.
Stir in garam masala, turmeric and cumin until everything is coated.
Add diced tomato and coconut milk. Bring to a simmer and add broccoli. Cook until tender, about 10 to 15 minutes. Add shrimp and simmer until cooked through, about 5 minutes.
Stir in sliced mango and garnish with optional toppings. Divide into bowls and enjoy!
Leftovers
Refrigerate in an airtight container for up to five days. Freeze if longer.
Garnish With
Chopped cilantro, parsley, red pepper flakes or toasted cashews.
Serve it With
Quinoa, couscous, brown rice or cauliflower rice.
No Coconut Milk
Use Greek yogurt or cashew cream instead. Or use almond milk and thicken with arrowroot powder.
Meat Lover
Swap the shrimp for chicken, beef or pork.
Make it Vegan
Swap the shrimp for chickpeas, lentils, edamame, peas, eggplant, cauliflower or snap peas.
Serving Size
One serving is approximately one cup.