Shrimp Mango & Coconut Milk Curry

Ingredients

• 680 g (1 1/2 lb)raw, peeled shrimp
• 1 packetSugar Roti Fish Nu spice mix
• 45 ml (3 tbsp)coconut oil
• 1 mediumonion
• 1 largered pepper
• 2garlic cloves, minced
• 1, optionaljalapeño pepper, seeded and sliced lengthways
• 330 g (2 cups)chopped mango
• 1 cancoconut milk
• 1 tsplime zest
• 30 ml (2 tbsp)fresh lime juice
• To tastesalt and pepper
• To tastechopped fresh coriander leaves
• To tastesliced spring onion
• To servecooked rice or quinoa

Instructions

1. 1

   Slice the vegetables

   Halve the onion and slice it thinly into half-moons. Cut the red pepper into long, thin strips.

2. 2

   Cook the spices

   Melt the coconut oil in a large frying pan. Stir in the spice packet and cook for 1 minute. Add the onion, red pepper and, if using, the seeded jalapeño. Cook for a further 2 minutes over medium-low heat, then add the garlic.

3. 3

   Cook the shrimp

   Season the shrimp with salt and pepper, then add them to the pan with the sliced vegetables. Sauté for 1 minute.

4. 4

   Finish the curry

   Add the coconut milk, mango, lime zest and lime juice, and stir well. Cook for a few more minutes until warmed through. Adjust the seasoning with salt and pepper, then top with sliced spring onion and chopped coriander. Serve with rice or quinoa, with extra lime wedges and jalapeño if desired.

What is shrimp mango and coconut milk curry?

This is a quick curry built around shrimp simmered briefly with mango, coconut milk and lime. Its sweet-fruity and creamy elements are balanced by a savoury fish curry spice mix and fresh garnishes.

Coconut-based curries are found across several coastal food traditions, so this recipe is best understood as a home-style curry rather than one tied to a specific region. The ready-made spice packet gives it its distinctive seasoning without requiring a long list of ground spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 37g protein, 18g carbs, 42g fat.

The shrimp provide most of the protein, while the coconut oil and coconut milk contribute much of the fat. Mango and the vegetables bring carbohydrates, with rice or quinoa adding more if served alongside. For a more balanced plate, serve with a generous portion of vegetables and a measured scoop of rice or quinoa.

The spice mix sets the flavour

Spice packet: the recipe relies on the Sugar Roti Fish Nu mix as its central seasoning. Stir it into the warm oil first so it can flavour the cooking fat before the vegetables go in.

Keep the shrimp tender

Shrimp: the method gives them just 1 minute in the pan before adding the sauce ingredients. They will continue to warm as the coconut milk mixture cooks, so avoid leaving them on the heat longer than needed.

Balance sweet and bright flavours

Mango: ripe chopped mango adds sweetness and soft fruitiness to the creamy sauce. Lime zest and juice bring a sharper note that keeps the flavour from feeling too rich.

Jalapeño: it is optional, and leaving it out makes the curry gentler. Keep sliced jalapeño on the side for anyone who wants more heat.

Watch the sauce as it warms

Coconut milk: once it is in the pan, stir well and cook only for a few minutes, until the curry is warm. The method does not call for a long simmer or a thickened sauce.

Seasoning: taste after the lime and coconut milk have been added, then adjust the salt and pepper. The spice packet may already contribute salt, so add it gradually.

Serve with a simple base

Rice or quinoa: either makes a practical base for the coconut sauce and turns the curry into a more filling meal. Have it cooked before the curry is finished, as the recipe does not include cooking instructions for the grains.

Garnishes: spring onion and coriander add freshness at the end. Extra lime wedges let each person sharpen their portion to taste.

Recipe notes & tips

• Prepare the onion, pepper, garlic and mango before heating the pan so the short cooking stages are easy to follow.
• Seed the jalapeño before slicing if you choose to include it.
• Use medium-low heat for the vegetables as directed, rather than letting the spice mix scorch in the oil.
• Have the rice or quinoa ready before the curry reaches the finishing stage.
• Add salt cautiously and taste the sauce before making the final adjustment.

Variations

• More heat: include the seeded jalapeño in the pan and offer extra slices at the table.
• Milder curry: leave out the jalapeño, as the recipe suggests.
• Citrus finish: serve with extra lime wedges for a brighter taste.
• Alternative base: serve the curry over cooked quinoa instead of rice.
• Fresh garnish: add extra coriander and spring onion just before serving.

Common mistakes to avoid

• Burning the spices: keep the pan at a moderate heat and stir the spice mix for only 1 minute.
• Overcooking the shrimp: give them the stated 1 minute before adding the sauce ingredients.
• Adding too much salt: taste after the spice packet and coconut milk are in the pan, then season gradually.
• Skipping the lime: include the zest and juice to balance the richness of the coconut milk.
• Starting the grains too late: cook the rice or quinoa separately so it is ready when the curry is warm.

How to store

Refrigerate leftover curry in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, stirring carefully; store rice or quinoa separately if possible.

Frequently asked questions