INGREDIENTS
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3 tablespoons vegetable oil
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1 cup chopped onion
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2 cloves garlic, minced
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1 tablespoon Sriracha
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1/2 cup chopped fresh basil
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2 tablespoons soy sauce
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Juice from one lime
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1 pound shrimp (31-42 count), peeled and de-veined
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2 cups fresh mango, cubed (or thawed frozen mango)
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1/4 cup shredded unsweetened coconut, toasted