Spicy Mango Shrimp

Name: Spicy Mango Shrimp
Ingredients: 1/4 cup shredded, unsweetened coconut; 1 to 2 large, firm mangoes; 1 medium yellow onion; 2 cloves garlic; 1/2 cup loosely packed fresh basil; 1 lime; 2 tablespoons vegetable oil; 1/2 to 1 teaspoon crushed red pepper flakes; 2 tablespoons low-sodium soy sauce; 12 ounces peeled, deveined large raw shrimp (26 to 30 count)

10 ingredients

1 steps

Ingredients

1/4 cup shredded, unsweetened coconut
1 to 2 large, firm mangoes
1 medium yellow onion
2 cloves garlic
1/2 cup loosely packed fresh basil
1 lime
2 tablespoons vegetable oil
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons low-sodium soy sauce
12 ounces peeled, deveined large raw shrimp (26 to 30 count)

Directions

1

{"0":"Preheat the oven to 300 degrees.","2":"Spread the coconut on a small baking sheet. Toast for 5 to 10 minutes, until lightly browned. Turn off the oven.","4":"Meanwhile, peel the mangoes. Cut enough small pieces to yield 2 cups; reserve\/freeze the rest for another use. Cut the onion into 1\/2-inch pieces. Mince the garlic. Coarsely chop the basil leaves, discarding the stems. Cut the lime in half.","6":"Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 8 minutes, stirring a few times, until softened and beginning to color. Stir in the garlic, crushed red pepper flakes (to taste) and the soy sauce, then squeeze the juice of 1\/2 lime over the mixture.","8":"Stir in the shrimp; cook for about 3 minutes, stirring a few times, just until they turn pink and opaque. Stir in the basil.","10":"Add the mango, stirring to incorporate. Cook just until the fruit has warmed through. Sprinkle with the toasted coconut; divide among individual plates. Squeeze some of the remaining lime half over each portion. Serve right away."}