Mango Coconut Pasta with Chili Lime Shrimp
Introduction
Mango Coconut Pasta with Chili Lime Shrimp is a tropical twist on your average pasta dish. This delightful recipe combines the sweetness of mango and coconut milk with the zing of lime and the heat of chili. It’s perfect for a warm day or when you crave something fresh and exciting for dinner.
Why Make This Recipe
This recipe is not only delicious but also easy to make. It’s a great way to impress family and friends with a unique dish that stands out from typical pasta recipes. Plus, it offers a mix of flavors and textures, making each bite a delightful surprise. With fresh ingredients and vibrant colors, it’s almost too pretty to eat!
How to Make Mango Coconut Pasta with Chili Lime Shrimp
Ingredients:
- 250g (9 oz) spaghetti or linguine
- 1 ripe mango, peeled and chopped
- 1/2 cup canned coconut milk (full fat)
- 1 tablespoon lime juice
- Zest of 1 lime
- 1 teaspoon honey (optional, depending on mango sweetness)
- Salt, to taste
- 300g (10 oz) raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili flakes (adjust to heat preference)
- 1 garlic clove, minced
- Fresh cilantro or mint, for garnish
- Extra lime wedges, for serving
Directions:
- Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
- In a blender, combine mango, coconut milk, lime juice, zest, honey (if using), and a pinch of salt. Blend until smooth and creamy.
- In a skillet over medium-high heat, heat olive oil. Add garlic and shrimp, season with salt and chili flakes. Sauté until shrimp are pink and cooked through, about 3–4 minutes.
- Return drained pasta to the pot. Pour in the mango coconut sauce and toss to coat, loosening with a splash of pasta water if needed.
- Plate the pasta and top with chili lime shrimp. Garnish with chopped fresh herbs and extra lime wedges. Serve warm or at room temperature.
How to Serve Mango Coconut Pasta with Chili Lime Shrimp
You can serve this dish warm or at room temperature. It works wonderfully as a main course for lunch or dinner. Just add some lime wedges on the side and a sprinkle of fresh cilantro or mint for a pop of color and flavor.
How to Store Mango Coconut Pasta with Chili Lime Shrimp
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat, adding a splash of coconut milk or reserved pasta water to keep it creamy.
Tips to Make Mango Coconut Pasta with Chili Lime Shrimp
- Choose a ripe mango for the best flavor and sweetness.
- Adjust the amount of chili flakes to your liking if you prefer less heat.
- You can add vegetables like bell peppers or snap peas for extra color and crunch.
Variation
You can switch out shrimp for chicken or tofu if you prefer a different protein. This dish can also be made with different types of pasta, like penne or fusilli.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.
2. Is there a substitute for coconut milk?
If you want a lighter option, you can use almond milk or another dairy-free milk, though the flavor will differ.
3. Can I make this dish vegan?
Yes, to make it vegan, use tofu instead of shrimp and omit honey or use a plant-based sweetener.
Enjoy making your Mango Coconut Pasta with Chili Lime Shrimp, and experience a burst of tropical flavor in every bite!
