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

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network