Stir-Fried Shrimp with Jalapeño-Mint-Ginger Sauce & Mango

Stir-Fried Shrimp with Jalapeño-Mint-Ginger Sauce & Mango
Photo by Mark Ferri


  • 6 Tbs. distilled white vinegar
  • 1 large ripe mango, peeled and sliced, for garnish
  • 1 large bunch fresh mint, leaves picked
  • About 1 cup soybean sprouts or other fresh sprouts for garnish
  • About ½ cup cilantro sprigs for garnish
  • 2 lb. large shrimp in the shell or about 56 frozen, cleaned large shrimp, thawed
  • 6 Tbs. seeded and chopped fresh jalapeños (4 to 6)
  • + 7 more ingredients
    • 12 large leaves Boston lettuce or other soft lettuce
    • 2 Tbs. vegetable oil
    • 1 heaping Tbs. granulated sugar
    • 3 medium cloves garlic, thinly sliced
    • 1 Tbs. fish sauce (optional)
    • Kosher salt and freshly ground black pepper
    • 1 heaping Tbs. chopped fresh ginger

If using shrimp in the shell, peel and devein them. If using cleaned, thawed shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Measure a generous 1/2 cup of mint leaves, somewhat loosely packed, and put them in a blender (or a mini food processor). Reserve ...

View full recipe at Fine Cooking


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