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Mango Chutney Curried Shrimp

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Mango Chutney Curried Shrimp
2008-12-05 Main Dish
4.9 66

This sweet and tangy shrimp curry dish is best served over rice. The best part is, it can be ready in less than 30 minutes.

  • Servings: 2


1 Tbsp Extra Virgin Olive Oil
1½ cups sliced Red Bell Pepper
2 Medium Shallots, chopped
3 tsp Curry Powder
1 tsp Ground Cinnamon
1 tsp Ground Cardamom
½ cup Mango Chutney
1 lb Large Shrimp, peeled and deveined
1 Tbsp Flour
1 cup Chicken Stock or Broth
1 cup Frozen Green Peas


Heat extra virgin olive oil in a large skillet on medium high heat. Add bell pepper, shallots, curry, cinnamon and cardamom then saute 5 minutes. Add mango chutney, shrimp and flour then saute for an additional 2 minutes.

Add chicken stock and frozen peas then saute an additional 5 minutes or until shrimp are pink and cooked through.

Serve over rice.