This Thai Mango Curry with Shrimp is such a crazy-flavorful and healthy dinner recipe! I also love that it’s gluten-free, dairy-free and perfect for the 21 Day Fix and Weight Watchers! Great for meal prep, too!
Hey guys! Are your kiddos in school yet? We moved over the summer, so the girls started at new schools on August 30th. So far so good! Though everything has been super wonky since the move and we’re SO happy to get back into some kind of routine (even if we currently are still living with my parents while we house hunt)!
With summer winding down and the grind winding back up, I thought it would be a good time to share this super quick and delish Thai Mango Curry with Shrimp recipe! I LOVE keeping shrimp on hand in the freezer for quick dinners and last-minute meals. (Ya know, like in this Cajun-Style Shrimp and Grits recipe, this Mississippi Comeback Shrimp Salad, this Shrimp Scampi with Spaghetti Squash recipe or this legit craveable Spicy Thai Shrimp Salad, so so good!)
We had a couple of Thai restaurants that we loved when we lived on Cape and they both had a mango curry on the menu and it was my fave. Thai mango curry is such a great mixture of sweet, spicy and tangy and just hits alllll of those happy food buttons for me.
While I can not really speak to the authenticity of this dish, it does taste just like the restaurant version that I love so much and I hope you guys love it, too. Oh, and it’s gluten-free and dairy-free!
Ok, let’s do a little Q&A and then I’ll show you how easy it is to make!
Is this Thai mango curry with shrimp healthy?
Yep! It’s full of veggies, lean protein and fruit! It’s also gluten-free, dairy-free, 21 Day Fix approved and Weight Watchers friendly (21DF and WW counts and points can be found in the recipe card 🙂 )!
Is this dish freezer-friendly?
Yes! It freezes really well!
How can you tell if a mango is ripe?
You can tell if a mango is ripe by giving it a gentle squeeze. Completely ignore any coloring. If it’s super hard, it’s not ripe. If it has a little give (sort of like an avocado) it’s ready! You can ignore the coloring on the skin, more red coloring on the outside doesn’t mean it’s more ripe.
Can I use frozen mango instead of fresh in Thai mango curry?
Fresh is definitely best, but I think you could use frozen in a pinch here. I would probably thaw it separately and drain it really well before adding to the curry though or it may add a bunch of unwanted liquid to your dish.
Can this 21 Day Fix Thai Mango Curry with shrimp be made with chicken instead?
Absolutely! Though I would add the chicken in when you add in the ginger and garlic since it’ll need more time to cook than the shrimp. This would also be amazing with salmon if you’re into that!
What to serve with healthy Thai mango curry:
I LOVE serving this with cauli rice for a low-carb, “veggies most” dinner! I made sure to make this one super saucy so it’s SO perfect for pouring over cauliflower or regular brown rice if you prefer.
How to make Thai Mango Curry:
Saute the veggies for 5 minutes or so.
Next, add the ginger, garlic, curry paste and chili paste, sauteeing for another minute or two.
Add in all of the remaining ingredients except for the shrimp and chopped mango…
Pop a lid on this and keep cooking for another 5 minutes or so until the veggies are crisp-tender and the sauce has thickened a bit (it will still be relatively thin). Then add your shrimp and mangoes…
and cook until the shrimp are fully cooked. Serve by itself or over brown or cauliflower rice!
If you guys give this Thai Mango Curry with Shrimp recipe a try, please let me know what you think!! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
Don’t forget to save this Thai Mango Curry with Shrimp recipe to Pinterest! ⇓
- 2 cups veggies (onion, bell pepper, carrots)
- 1 1/2 Tbs fresh ginger, grated
- 1 tsp minced garlic (2-3 cloves)
- 1 1/2 Tbs red curry paste (I used Thai Kitchen since that's the most easily accessible)
- 1/2 Tbs chili paste (Sambal)
- 1 can full-fat coconut milk
- 1/4 cup low-sodium chicken broth
- 1 1 /2 Tbs low-sodium soy sauce (gluten-free if you're GF, you can also use a gluten-free tamari)
- 4 tsp raw sugar (or sugar or honey or maple)
- 1/2 Tbs lemon juice
- 1 lb raw shrimp, peeled and deveined
- 1 1/2 cups mango, chopped
In a med-large saute pan sprayed with olive oil cooking spray, saute veggies for 5 minutes or so. Add the ginger, garlic, curry paste and chili garlic paste and saute another 30 seconds - 1 minute.
Add coconut milk, broth, soy sauce, sugar, lemon juice. Give the sauce a taste and see if you want it spicier (you can add more chili garlic paste if so), or if you want to add any extra garlic or ginger - the curry broth should be super flavorful and sometimes a little extra is needed depending on your tastes or the specific garlic bulb or gingerroot you're using.
Put a lid on the pan and cook for 5 minutes or so or until the veggies are crisp-tender. Add shrimp and mango and heat through until shrimp are fully cooked.
If you're measuring this for 21 Day Fix or Weight Watchers, it's best to measure the sauce separately from the shrimp/veggie/mango mixture for accuracy. Each serving will be about 1/2 cup of sauce and 1 1/4 cups of the shrimp/veggie/mango mixture. 🙂
21 Day Fix Container Counts per Serving: 1 Red, 1/2 Green, 1 Blue, 1/3 Purple
Weight Watchers Smart Points:
- Blue Plan: 10 points
- Purple Plan: 10 points
- Green Plan: 11 points
Nutrition Information:Serving Size: 1/2 cup curry sauce, 1 1/4 cups shrimp and veggie mixture
Amount Per Serving: Calories: 375Total Fat: 19g