Garam Masala Shrimp with Mango Chutney Recipe for Quick Dinner

For the mango chutney:

• ½ cup onion, small dice
• ¼ cup poblano or jalapeño pepper, finely chopped
• 1 heaping teaspoon finely minced ginger
• 1 large clove garlic, finely minced
• ¼ teaspoon kosher or fine sea salt
• 1 cup mango, small dice (fresh or thawed from frozen)
• ½ cup sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons raisins
• 1 teaspoon vanilla paste or extract, (paste gives bean flecks)

For the garam masala shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons avocado oil, or ghee, softened butter, or coconut oil
• 1 teaspoon vanilla paste or extract
• 1 teaspoon garam masala
• ¼ teaspoon ground turmeric
• ¼ teaspoon kosher or fine sea salt
• ⅛ teaspoon red chili powder, optional

For the topping:

• 1 tablespoon avocado oil, or ghee or butter
• ½ teaspoon cumin seeds
• ½ teaspoon black mustard seeds

For serving:

• 2 cups cooked white rice or cauliflower rice
• ¼ cup fresh cilantro leaves

Make the mango chutney:

• For best flavor, prepare the chutney several hours or up to a day ahead so it can reduce and cool before serving.
• In a small saucepan over medium-low heat, combine onion, peppers, ginger, garlic, and salt. Cook until softened but not browned. Add the mango, sugar, lemon juice, raisins, and vanilla; stir to combine. Once the sugar starts to dissolve, lower the heat and simmer gently, stirring occasionally, until reduced and thickened, about 2 hours.
• Allow the chutney to cool to room temperature. Use immediately or store covered in the refrigerator and serve cold—the chutney will firm up as it cools.

Make the shrimp:

• Rinse shrimp and pat dry with paper towels. Leave tails on for extra flavor or remove them for easier eating.
• In a medium bowl, toss the shrimp with the oil or fat of your choice and the vanilla to coat. If using butter or coconut oil with very cold shrimp, the fat may firm up—allow it to come to room temperature. Sprinkle garam masala, turmeric, salt, and optional red chili powder over the shrimp and stir until evenly coated.
• Heat a skillet over medium-high and cook the shrimp, stirring, until they turn just opaque, about 1–2 minutes. Alternatively, broil the shrimp on a well-greased baking sheet on the highest oven rack for 1–2 minutes, until just opaque.

Make the topping:

• In a small skillet over medium-high heat, warm the remaining tablespoon of oil or fat. Add the mustard and cumin seeds; they will sizzle and pop and the cumin may brown slightly in 1–2 minutes. Remove from heat and use immediately.

To serve:

• Transfer the cooked shrimp to a serving platter. Drizzle with the spiced oil and scatter with chopped cilantro. Serve immediately with cooked rice and mango chutney on the side.

Nutrition