Spiced Shrimp with Mango with Basil

This dish is summer on a plate, no matter what the calendar says.

Shrimp get a quick marinade in turmeric, cayenne, and salt, then hit a screaming-hot skillet for barely three minutes until they turn that gorgeous salmon pink.

Cubed ripe mango, sliced scallion greens, and a handful of fresh basil go in at the end, just long enough to warm through and release their fragrance.

The result is bright, punchy, and tropical, with just enough heat from the cayenne to keep things interesting.

Kitchen Tips

• Don’t skip the 30-minute marinade. That short rest lets the turmeric and cayenne actually penetrate the shrimp instead of just sitting on the surface.
• Use a firm, ripe mango. Too soft and it’ll turn to mush in the pan. You want cubes that hold their shape with a slight bite.
• Cook the shrimp in a single layer. Crowding the pan creates steam instead of sear. Work in batches if your skillet is small.

Variations

• Serve over jasmine rice or coconut rice for a complete meal.
• Swap basil for cilantro and add a squeeze of lime for a Thai-leaning twist.
• Make it spicier with sliced fresh serrano peppers tossed in alongside the mango.