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

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


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

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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