Spicy Mango Shrimp

YOU NEED:

3 tbsp. vegetable oil

1 cup chopped onion

2 tsp. minced garlic

1 tsp. red chile flakes

1/2 cup chopped basil leaves

2 tbsp. soy sauce

1 tbsp. fresh lime juice

About 3/4 lb. medium shrimp (31 to 42 per lb.), peeled and deveined
2 cups cubed fresh (preferably unripe) or thawed frozen mango
1/4 cup shredded unsweetened coconut, toasted (see quick tip below)

Jasmine Rice



Heat oil in a large frying pan over medium heat until hot. Add onion and cook, stirring, untill golden brown, 5 to 7 minutes.  Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes.

Add Mango and cook untill warm, sprinkle with coconut.

* Quick Tip: You can often find shredded coconut already toasted, but if you can't, spread coconut on a baking sheet and bake at 325 oven until golden brown, 6 to 8 minutes. Let cool before using.

SERVES: 4

Discovered this recipe from Sunset cookbook, very light with flavor.