Flavor and color abound in Spicy Shrimp and Mango Stir-Fry. For a complete meal, serve Spicy Shrimp and Mango Stir-Fry over a bed of rice.
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Salt and pepper
1 pound uncooked, peeled and deveined large shrimp
1 tablespoon canola oil
1/2 red bell pepper, seeded, cut into thin strips (about 1 cup)
1 cup snow peas, trimmed and halved crosswise
1 firm but ripe mango, peeled, pitted and cut into 1/2-inch dice (about 2 cups)
1 bunch scallions, thinly sliced, white and light green pieces separated from dark green pieces
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon lime juice
How to Make It
In a large bowl, combine curry, ginger, cayenne and 1/4 tsp. salt. Add shrimp; toss to coat. Cover. Chill 30 minutes.
In a large skillet, warm oil over medium-high heat. Add shrimp, bell pepper and snow peas; stir-fry for 2 minutes. Stir in mango and white and light green parts of scallions; stir-fry until shrimp are just opaque and cooked though, 2 to 3 minutes. Sprinkle in basil, cilantro, mint and dark scallion greens and stir briefly until warmed through. Remove skillet from heat; stir in lime juice. Season with salt and pepper. Serve.