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.
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
How to Make It
Prepare noodles according to package directions. Drain.
Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.
Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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