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Mango Shrimp

Shrimp cooked with mango, avocado, chili, coconut milk, and spices, served in mango shells.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Mango and shrimp share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 90 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

The recipe

Ingredients

Contains: milk, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: milk

Directions

Prepare

  1. Cut the mangoes in half and peel them, leaving the shells mostly intact to serve the dish in.

  2. Prepare the ingredients as listed above.

  3. Marinate the shrimp in lemon juice, add a dash of black pepper and salt, and let sit for 10 minutes.

Make the filling

  1. Heat the oil in a saucepan over medium heat.

  2. Add the chopped garlic and sliced onions, and stir for 4 minutes.

  3. Add the shrimp, curry powder, and a dash of black pepper, and stir for 2 minutes.

  4. Stir in the avocado and chopped chili, and cook for 2 minutes until the shrimp turns pink.

  5. Add the soy sauce and tomato sauce, and stir for a few seconds.

  6. Add the coconut milk and stir in the mango pieces.

  7. Add a dash of salt as needed.

  8. Heat through until the coconut milk is absorbed and the mixture is well combined.

Serve

  1. Arrange a platter with chopped lettuce.

  2. Divide the mixture among the mango shells and sprinkle chopped cilantro on top.

  3. Place the shells on the center of the plate and serve hot immediately.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mango + shrimptop 6% of all pairs
    Aroma overlapstrong
    Mentioned together90 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Mango + coconuttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together221 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Avocado + tomatotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,385 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Tomato + garlictop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Mango + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together225 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimp
Provides the main protein, which turns pink and firms when cooked through.
Coconut milk
Adds richness and moisture, thickening the mixture as it reduces.
Mango
Adds natural sweetness and fruity body, and serves as the edible shell.
Avocado
Adds creamy texture and fat that softens the filling.
Vegetable cooking oil
Carries heat and flavour from the aromatics into the shrimp.
Lemon juice
Adds acidity that brightens the shrimp and balances the sweetness of the mango.

The step that matters

Cook the shrimp until just pink. Shrimp turns from translucent to opaque and firm within a few minutes; overcooking makes the flesh tough and rubbery, so it should be removed from heat as soon as it turns pink.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (mango, avocado, shrimp, coconut, milk, sauce, tomato):

  1. Corianderbetter flavor fit
  2. Gingerbetter flavor fit
  3. Basilabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against mango, avocado, shrimp, coconut, milk, sauce, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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