Spicy Shrimp and Mango Stir-Fry

Spicy Shrimp and Mango Stir-Fry Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps

 

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.
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Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Chill: 30 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 217
Fat 6 g
Satfat 1 g
Protein 25 g
Carbohydrate 17 g
Fiber 4 g
Cholesterol 172 mg
Sodium 466 mg

Ingredients

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

Preparation

1. In a large bowl, combine curry, ginger, cayenne and 1/4 tsp. salt. Add shrimp; toss to coat. Cover. Chill 30 minutes.

2. 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.

Note:

October 2013
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