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🍽️ Shrimp in Saffron-Coconut Marinade with Fresh Mango Salad

689 kcal · 30 min · 4 servings

Ingredients

• 2 ripe mangoes
• 0.5 cucumber
• 1 red onion
• 2 handful Thai basil (or Genovese basil as a substitute)
• sesame oil
• 1 lime (juice)
• salt
• pepper (freshly ground)
• 800 g fresh shrimp (ready for cooking)
• 400 g coconut milk
• 5 saffron threads
• 2 chili peppers (finely chopped)
• salt
• vegetable oil (for frying)

Instructions

1. 1. Pour the coconut milk into a pot and bring it to a boil.
2. 2. Reduce the heat and let the coconut milk reduce to about two-thirds of its original volume.
3. 3. Dissolve the saffron threads in the reduced coconut milk.
4. 4. Stir the chili pods into the sauce.
5. 5. Season the marinade with salt.
6. 6. Add the shrimp to the marinade and mix well so they are completely covered.
7. 7. Let the shrimp marinate for about 30 minutes.
8. 8. Peel the mangoes and slice the flesh into thin, lengthwise slices using a vegetable peeler, starting from the pit.
9. 9. Wash the cucumber and slice it lengthwise into thin slices.
10. 10. Peel the onion and slice it into thin rings.
11. 11. Arrange the basil leaves, cucumber slices, onion rings, and mango slices on plates.
12. 12. Season the salad with salt and pepper.
13. 13. Drizzle each plate with one tablespoon of sesame oil and some lime juice.
14. 14. Heat three to four tablespoons of oil in a frying pan.
15. 15. Let the marinated shrimp drain briefly.
16. 16. Fry the shrimp over high heat on all sides.
17. 17. Arrange the fried shrimp on top of the mango salad.
18. 18. Serve the dish immediately.
19. 19. Optionally boil the remaining coconut-saffron marinade again and serve it alongside the shrimp.

Nutrition per serving

• kcal: 689
• Protein: 41 g · Fett/Fat: 43 g · Carbs: 32 g