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

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


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

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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