Mango Curry Shrimp and Spinach

Time 25 minutes
Yields Serves 4
Mango Curry Shrimp and Spinach

Rinse the spinach and set it aside to drain.


Heat a large skillet over high heat. Add the mustard seeds. Toast them 1 to 2 minutes, stirring occasionally. Add the oil. When hot, add the shrimp. Season with salt and pepper to taste. Cook the shrimp just until they’re opaque, about 2 minutes. Remove them with a slotted spoon and set them aside.


Add the garam masala, chutney and garlic to the pan. Cook for 1 minute, stirring constantly. Add the spinach, preferably still with some water on it, stirring often until it has wilted. If the spinach is too dry, add 1 to 2 tablespoons of water. Add the shrimp back to the pan. Stir to reheat.

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