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

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


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

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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