Shrimp Sauté with Mango Chutney

by Feb 4, 2016


Last night I spent about 10 minutes making dinner and it was so good that I must tell you about it.  Sunset magazine’s “Shrimp and Spicy Mango Sauté” (February 2016) provided the guidance.  I had mango chutney, not mango relish, as they called for in the recipe, so I used less (due to its sweetness) and sprinkled some dried red chile flakes at the table for “spicy”.  Everybody liked it!


Amy’s Kitchen Coach Tips:

  • Shrimp:  When I’m lazy, I purchase frozen shrimp that have been peeled and deveined.  Wild caught ones from either Louisiana or Mexico are my current favorites.  I leave them in my freezer and defrost the amount I need just before cooking.  (Thawed shrimp do not keep more than a day.)
  • How to defrost shrimp:  frozen shrimp go into a bowl of cold water in the sink.  Technically, food safety experts recommend you leave the water running into the bowl.  I can’t stand the thought of “wasting” water, so I just fill the bowl and let the shrimp sit there.  In about 30 minutes, they’re thawed.  I then remove each from the water and place in a single layer on a paper towel lined plate to dry off before cooking.
  • Product recommendations:  Indian Life Mango Chutney, Patak’s Mango Relish
Shrimp Sauté with Mango Chutney

Yield: 4 servings


  • 2 Tbsp. olive oil or other high heat cooking oil
  • 2 shallots, halved and thinly sliced
  • 1 lb. medium-sized shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 2 Tbsp. mango chutney
  • serving accompaniments: jasmine rice, juice from 1/2 lime, dried red chile flakes


  1. Heat the oil in a large frying pan over medium heat. Add the shallots and cook 2 or 3 minutes, stirring often with a wooden spoon.
  2. Add shrimp, sprinkle with salt, and begin to cook. Add the chutney, toss or stir to coat the shrimp. Continue to cook until shrimp are pink and cooked through, about 4 or 5 minutes.
  3. Serve with rice, lime juice, and dried red chile flakes (if desired).

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