Mango-Ginger-Curry Soup With Shrimp
2 ripe mangoes (about 1 lb each), peeled and cubed
1/2 habanera pepper, finely minced
1/2 cup chopped shallots
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1 teaspoon curry powder (or more to taste)
1/2 teaspoon salt
1 can (13.5 oz) light coconut milk
1/2 cup water
3 1/2 tablespoons fresh lime juice (or more to taste)
1 cup raw shrimp, de-shelled
3 tablespoons chopped fresh cilantro
Using an immersion blender pulse mangoes, habanera pepper, shallots, garlic, ginger, curry powder and salt in a large bowl.
Add coconut milk; pulse until well combined.
Stir in water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Place thawed shrimp on a baking sheet, drizzle with olive oil and sprinkle salt, pepper, and red pepper flakes. Bake at 375 for 10 min.