Shrimp-Mango Stir-Fry and Rice Noodles

12 Reviews
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Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: about 2/3 cup noodles and 1 cup shrimp mixture)
By Ivy Manning
April 2014
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 275
  • Fat 4.7g
  • Satfat 0.4g
  • Monofat 2.4g
  • Polyfat 1.2g
  • Protein 13g
  • Carbohydrate 45g
  • Fiber 2g
  • Cholesterol 107mg
  • Iron 1mg
  • Sodium 369mg
  • Calcium 82mg

How to Make It

Step 1

Prepare noodles according to package directions. Drain.

Step 2

Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.

Step 3

Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat.

Step 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.

Chef's Notes

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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Ratings & Reviews

Tamaraine would double for four (2 adults 2 children)

Tamaraine
April 16, 2015
Followed recipe to the tee except switched noodles for brown rice.  Family loved it and wanted more! 

daneanp's Review

Jackiesu
February 23, 2015
This was pretty good. I did add some minced garlic to the shrimp before stir-frying. Unfortunately, I had to use canned organic mango (never used this product before) and so it wasn't as good as I imagine fresh mango would've been. DH said he would've preferred rice instead of noodles. Liked the sauce. We might try this again and see if we can get it up to a 4 star meal.

karenfar's Review

chacka23
August 27, 2014
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!

ATameron's Review

daneanp
July 15, 2014
Loved it, sweet, spicy --- nix the noodles and put in a pita!

TroseC's Review

karenfar
July 11, 2014
This dish was fantastic ... not sure I understand the poor reviews. I did double the sauce and spices and added a little more ginger. But other than that it was excellent. We always add a little more spice because that's our preference. Fantastic summer dish that I will be making again!

lkeigwin's Review

Suze02
July 07, 2014
I think this recipe deserves more credit than it has received. Yes, you need to double the sauce (perhaps even triple it!) but you just can't go wrong with shrimp in a wok with vegetables. The mango was just pure icing on the cake. It went well with the rice noodle/asian flare. I added a lot more crushed red pepper to kick it up, but only because my husband and I really like heat in our asian dishes. I didn't make the cucumber/onion dish. The reviewers were really down on that. I'm sure I'll make this dish again sometime.

Suze02's Review

LiLouD
June 15, 2014
N/A

LiLouD's Review

ATameron
May 08, 2014
After reading the reviews, I made double the amount of sauce and am glad I did. I still found the flavor a little too mild, but I'll make it again and add some chopped peanuts at the end to add crunch and a little salt to the sweetness.

TerriS2's Review

lkeigwin
April 16, 2014
Loved this recipe. Substituted jasmine rice for the rice noodles. Otherwise followed recipe. Great flavors!

Jackiesu's Review

TerriS2
April 04, 2014
What a waste! At least we had some Thai spicy chili sauce to add over this dish. There is not enough sauce per the recipe, and it is bland as is. Even the accompanying cucumber salad was bad. Needed more dressing, and 1 cup of purple onion was way to much...pitched it after dinner. The shrimp were great as were the veggies, but without my Thai sauce the dish was really not good. Will try it again, by doubling the sauce and use my own recipe for the cucumber salad.