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

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


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

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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