Goan-Inspired Mango Shrimp Skillet - High-Protein 30-Minute Meal
Fusing vibrant Goan flavors with quick-cooking shrimp, this protein-packed skillet balances sweet mango with aromatic spices like turmeric and Kashmiri chili. The creamy coconut Greek yogurt sauce adds richness without heaviness, while red peppers and spinach sneak in veggies. Perfect for busy weeknights yet impressive enough for guests.
Ingredients
- 1 lb (450g) raw jumbo shrimp, peeled & deveined
- 1 ripe mango, diced (1 cup)
- 1 red bell pepper, sliced
- 2 cups fresh baby spinach
- 1/2 cup full-fat Greek yogurt
- 1/4 cup coconut milk
- 1 tbsp Kashmiri chili powder (or paprika + cayenne)
- 1 tsp turmeric
- 1 tsp cumin seeds
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tsp coconut oil
- 1 tbsp lime juice
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate shrimp with 1 tsp turmeric, 1/2 tsp salt, and lime juice for 10 minutes.
- Heat coconut oil in large skillet over medium-high. Toast cumin seeds 30 seconds until fragrant.
- Add garlic and ginger, sauté 1 minute until golden.
- Add shrimp in single layer; cook 2 minutes per side until pink. Remove from skillet.
- Sauté bell peppers 3 minutes until slightly charred.
- Mix Greek yogurt, coconut milk, and Kashmiri chili in bowl.
- Reduce heat to medium-low. Pour yogurt mixture into skillet, stirring constantly.
- Fold in shrimp, spinach, and mango chunks. Cook 2 minutes until spinach wilts.
- Season with salt and pepper.
- Garnish with cilantro and serve with cauliflower rice.
Chef's Note
For maximum flavor, let shrimp marinate while prepping other ingredients. Kashmiri chili delivers vibrant color without extreme heat - sub 3/4 tsp smoked paprika + 1/4 tsp cayenne if unavailable.
Make-Ahead Tips
Store in airtight container 2 days. Add fresh mango when reheating to maintain texture.
Substitutions
Use chicken thighs for shrimp | Swap mango with pineapple | Try almond yogurt for dairy-free