Ingredients

3 tablespoons canola oil
1 cup onion, chopped
4 garlic cloves, chopped
1 teaspoon red chile flakes
1/2 cup fresh basil leaves, chopped
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 1/2 cups shrimp, peeled and deveined, tails removed
2 cups mango, cubed (preferably unripe)
1/4 cup toasted shredded unsweetened coconut

Instructions

Heat oil in a large frying pan over medium heat. Add onion and cook until golden brown, about 5 minutes.
Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp. Cook until shrimp turn pink. Add mango and cook until warm. Sprinkle with toasted coconut and serve.

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