Rating: 4 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 3

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.

Ivy Manning
Recipe by Cooking Light April 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 2/3 cup noodles and 1 cup shrimp mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare noodles according to package directions. Drain.

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

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

  • 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.

Nutrition Facts

275 calories; fat 4.7g; saturated fat 0.4g; mono fat 2.4g; poly fat 1.2g; protein 13g; carbohydrates 45g; fiber 2g; cholesterol 107mg; iron 1mg; sodium 369mg; calcium 82mg.
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