I made half this recipe for 2 of and it was really good and easy. The only change I made to the recipe was to cube the veggies instead of strips. I made the full recipe of sauce to half the recipe of veggies and 12 med-small shrimp. Perfect dinner!
Shrimp-Mango Stir-Fry and Rice Noodles
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- Calories: 275
- Fat: 4.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.2g
- Protein: 13g
- Carbohydrate: 45g
- Fiber: 2g
- Cholesterol: 107mg
- Iron: 1mg
- Sodium: 369mg
- Calcium: 82mg
- 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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