Shrimp Mango Curry

11 25 324
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Shrimp Mango Curry
Health Highlights


1 cup Brown rice, medium-grain, cooked
1/4 cup Cilantro (coriander) (for garnish)
1 can (13.5oz) Coconut milk, reduced fat
1 1/2 tbsp Curry powder
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (crushed)
5 stalk(s) Green onion
1 tsp Ginger, ground
1 mango Mango (peeled, seeded, diced)
1 dash Salt and pepper (to taste)
341 gm Shrimp, raw


In a large Dutch oven, heat the olive oil and sauté 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. Reduce heat to low and cook for 10 minutes, allowing flavours to marry.

If you do not plan to serve it right away, remove it from the heat and reheat, so the mangoes do not overcook.

Serve Shrimp Mango Curry over brown rice with cilantro garnish.

Nutrition Facts

Per Portion

Calories 324
Calories from fat 133
Calories from saturated fat 78
Total Fat 14.8 g
Saturated Fat 8.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.1 g
Cholesterol 129 mg
Sodium 190 mg
Potassium 645 mg
Total Carbohydrate 29.6 g
Dietary Fiber 4.3 g
Sugars 11.7 g
Protein 20.5 g

Dietary servings

Per Portion

Fruit 0.5
Grain 0.5
Meat 0.9
Vegetables 0.5

Energy sources