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Spicy Shrimp and Mango Stir-Fry

Photo: Kate Sears; Styling: Gerri Williams for James Reps


Prep time 15 mins
Chill time 30 mins
Cook time 7 mins
Yield Serves: 4
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

Nutrition Information

  • calories 217
  • fat 6 g
  • satfat 1 g
  • protein 25 g
  • carbohydrate 17 g
  • fiber 4 g
  • cholesterol 172 mg
  • sodium 466 mg

How to Make It

  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.