Spicy Shrimp & Potato Sauté

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    19mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1020

Juicy shrimp and golden, garlicky potatoes in a sweet, spicy sauce with a hint of coconut. This recipe would be equally delicious with sweet potatoes in place of potatoes.

recipe updated Feb 28, 2020

Ingredients

  • Mango chutney icon
    Mango chutney
    3 tbsp (about 63 g)
  • Smoked paprika icon
    Smoked paprika
    ½ tsp (about 1.07 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Creamed coconut icon
    Creamed coconut
    56.75 g (about ¾ cup)
  • Shrimps icon
    Shrimps
    13 (about 117 g)
  • Lime juice icon
    Lime juice
    1 tbsp (about 15 g)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (about 27.6 g)
  • Potato icon
    Potato
    454 g (about 2 ⅔)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    368.88 g (about 1 ½ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh chives icon
    Fresh chives
    as needed

Tools

  • kCook icon Skillet pan
  • kCook icon Small bowl
  • kCook icon Medium cast iron skillet

Step preview

  1. Add mango chutney, smoked paprika and lime juice to a clean small bowl
  2. Mix together with tablespoon
  3. Heat vegetable oil to a clean medium cast iron skillet
  4. Sauté - 3 min
  5. Drain immediately
  6. Add potato and vegetable oil to the medium cast iron skillet
  7. Fry gently until light golden - 10 min
  8. Add garlic clove to the medium cast iron skillet
  9. Cook - 1 min
  10. Add canned diced tomatoes to the medium cast iron skillet
  11. Boil then reduce heat
  12. Cook gently
  13. Stir in creamed coconut to the medium cast iron skillet
  14. Stir in mixture to medium cast iron skillet
  15. Cook gently until dissolved
  16. Stir in shrimps to the medium cast iron skillet
  17. Season with salt & pepper
  18. Sprinkle with fresh chives
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