Shrimp with Mango & Basil

Shrimp with mango and basil is a tropical weeknight stir-fry that walks the line between sweet and savory. Shrimp get a quick dry rub of turmeric, salt, and cayenne before a 30-minute rest in the fridge. The turmeric does two things at once: tints the shrimp a vivid marigold yellow, and deepens the flavor so they taste like more than plain shrimp.

A fast sear in olive oil over medium-high heat, then cubes of ripe but firm mango, sliced scallion greens, and a generous quarter cup of chopped fresh basil all get tossed in at the end. The mango holds just enough bite to contrast the soft shrimp, and the basil wilts into the mix releasing its signature perfume. Done in 5 minutes of actual cooking.

Chef Tips

• Use firm-ripe mango, not soft-ripe. Overripe mango falls apart on the heat; firm-ripe holds its cube shape and provides textural contrast.
• Do not overcook the shrimp. The moment they start to curl (not fully curl) is when they come off the heat. Tight C-curls mean rubbery shrimp.
• Add the basil last and quickly. Basil loses its aroma within seconds of sustained heat, so toss and plate fast.
• The 30-minute marinate is the minimum, not the maximum. Shrimp can sit in the dry rub for up to 2 hours without compromising texture.

Variations

• Swap basil for Thai basil and add a splash of fish sauce for a Southeast Asian lean.
• Add a pinch of red pepper flakes or a drizzle of sriracha for more heat.
• Serve over coconut rice or rice noodles to turn this into a more filling main dish.