Shrimp-Mango Stir-Fry and Rice Noodles

Shrimp-Mango Stir-Fry and Rice NoodlesRecipe
Photo: Jason Wallis; Styling: Cindy Barr


In just 30 minutes you can have Shrimp-Mango Stir-Fry and Rice Noodles ready for dinner. Fresh, ripe mango adds a refreshing, slightly sweet contract to this spicy Shrimp-Mango Stir-Fry.


Serves 4 (serving size: about 2/3 cup noodles and 1 cup shrimp mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Fat 4.7 g
Satfat 0.4 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 13 g
Carbohydrate 45 g
Fiber 2 g
Cholesterol 107 mg
Iron 1 mg
Sodium 369 mg
Calcium 82 mg


5 ounces uncooked rice noodles
3 tablespoons water
4 teaspoons fresh lime juice
2 teaspoons brown sugar
2 teaspoons fish sauce
1/2 teaspoon cornstarch
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
12 ounces large shrimp, peeled and deveined
1 tablespoon canola oil, divided
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 tablespoon minced peeled fresh ginger
1 cup cubed peeled ripe mango
1/2 cup torn fresh basil leaves


1. Prepare noodles according to package directions. Drain.

2. Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.

3. Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat.

4. Heat a wok or a large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp mixture; cook 3 minutes or until shrimp are almost done, turning once. Remove shrimp mixture from pan. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and ginger; cook 2 minutes, stirring occasionally. Return shrimp mixture and juice mixture to pan. Add mango; cook 1 minute or until liquid thickens slightly and shrimp are done. Sprinkle with basil. Serve over noodles.


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