Sweet and Spicy Mango Shrimp

Ingredients

• 30 ml (2 tablespoons)coconut oil
• ½ largered onion, chopped
• 2 clovesgarlic, minced
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)lime juice
• 30 ml (2 tablespoons)sweet Thai chilli sauce
• 2.5 ml (½ teaspoon)red pepper flakes
• 454 g (1 pound)large raw prawns, deveined and tails removed
• 1mango, chopped
• to tasteunsweetened shredded coconut, for garnish
• to tastespring onions, chopped, for garnish
• to tastelime, for garnish

Instructions

1. 1

   Heat the oil

   Warm the coconut oil in a large frying pan over medium heat.

2. 2

   Soften the onion

   When the oil has melted, add the red onion and sauté for 5–7 minutes, until softened.

3. 3

   Add the prawns

   Add the garlic, soy sauce, lime juice, Thai chilli sauce, red pepper flakes and prawns to the pan. Toss everything together.

4. 4

   Cook until pink

   Cook for 3–5 minutes, until the prawns are pink and cooked through.

5. 5

   Warm the mango

   Stir in the mango and heat it through.

6. 6

   Garnish and serve

   Plate the prawns, then garnish with coconut, spring onions and a squeeze of lime. Serve with rice.

What is sweet and spicy mango shrimp?

This American-style skillet dish brings together prawns, mango, chilli sauce and lime for a sweet, savoury and gently fiery combination. Its quick cooking method makes it a practical weeknight meal.

The recipe works because the mango is added near the end, so it warms without becoming overly soft. Lime juice and chilli balance its sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 3g protein, 21g carbs, 11g fat.

The prawns provide most of the protein, while the coconut oil contributes much of the fat. Carbohydrates come mainly from the mango and sweet Thai chilli sauce; serving the dish with rice adds more. For a balanced plate, serve it with rice and a side of vegetables.

Build the flavour base

Red onion: sauté it in coconut oil until softened before adding the other ingredients. This gives it time to mellow and forms the base of the pan sauce.

Garlic and sauces: soy sauce adds savouriness, while Thai chilli sauce brings sweetness and heat. Lime juice and red pepper flakes give the mixture a sharper, spicier edge.

Cook the prawns carefully

Prawns: add them after the aromatics and sauces, then toss to coat. Keep an eye on the pan, as the recipe calls for only 3–5 minutes of cooking.

Doneness: look for prawns that have turned pink and are cooked through. Avoid leaving them in the pan longer than needed, as they can become firm.

Add the mango at the end

Mango: stir it in only after the prawns have cooked, then warm it through. This keeps the pieces intact and preserves a fresh contrast with the hot, savoury sauce.

Garnishes: shredded coconut adds a mild, chewy finish, while spring onions and a squeeze of lime brighten each serving. Add them just before eating.

Make the most of the 20 minutes

Chop the onion and mango and prepare the garlic before heating the oil, so they are ready when the pan needs them. The onion’s 5–7 minutes of softening takes the longest.

Once the prawns go in, stay close to the pan: they cook quickly, and the mango needs only enough time to warm through.

What to serve it with

Rice is suggested with the finished prawns and makes a simple base for the sweet, spicy pan juices. Spoon the sauce over it as you serve.

Finish each plate with lime, coconut and spring onions, adjusting the garnishes to suit your taste.

Recipe notes & tips

• Chop the mango before you start cooking so it is ready to add at the end.
• Keep the prawns moving in the pan so they are coated in the sauce.
• Use the lower end of the red pepper flakes amount if you prefer a milder kick.
• Add the mango only after the prawns are cooked to help it keep its shape.
• Squeeze the lime over the dish just before serving for a fresh finish.

Variations

• More heat: add extra red pepper flakes to taste.
• Milder sauce: reduce the red pepper flakes.
• Citrus finish: serve with extra lime wedges.
• Coconut garnish: add more shredded coconut to taste.
• Rice pairing: serve over rice to catch the pan sauce.

Common mistakes to avoid

• Overcooking the onion: sauté it only until softened, as it will cook further with the other ingredients.
• Overcooking the prawns: check them within the 3–5 minute cooking time and stop once pink and cooked through.
• Adding mango too soon: stir it in after the prawns cook so it only warms through.
• Skipping the toss: coat the prawns with the sauces in the pan for an even flavour.
• Forgetting the garnish: add the coconut, spring onions and lime when plating for the intended finish.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently in a pan until hot throughout, taking care not to overcook the prawns.

Frequently asked questions