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

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


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

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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