Mango Coconut Shrimp

by the chef Eitan sasson


24 black tiger shrimp, peeled and cleaned
200 ml (1 cup) coconut milk
60 ml (4 cups) sweet chili sauce
1 garlic clove, finely chopped
1 large ripe mango, cut into small cubes
leaves from 2 stems of basil, chopped
salt and pepper to taste


- Heat a large pan with the oil, cook the shrimp with the garlic,

salt and pepper for about a minute
- Add the sweet chili sauce and mix it well. Add the coconut milk, mango, and basil and cook until the shrimp is ready and the sauce is thick.
- Serve in a dish half full of the sauce and garnish with

fresh basil leaves. Enjoy!



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