1Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, jalapeño, chopped mint, rice vinegar, a pinch of salt, and pepper. Stir gently to combine and set aside to allow flavors to meld.

2Pat the shrimp dry with paper towels and season lightly with salt and pepper.

3Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until just pink. Remove shrimp from the skillet and set aside.

4In the same skillet, add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.

5Pour in the coconut milk, then stir in the fish sauce, brown sugar, and lime juice. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly.

6Return the cooked shrimp to the skillet with the sauce and toss to coat. Cook for another 1-2 minutes until shrimp are fully heated through and coated in the sauce.

7Stir in the fresh cilantro.

8Serve the spicy coconut shrimp immediately, topped generously with the fresh mango salsa. This dish pairs wonderfully with jasmine rice or quinoa.