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

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


  • 6 Tbs. distilled white vinegar
  • 1 large ripe mango, peeled and sliced, for garnish
  • About 1 cup soybean sprouts or other fresh sprouts for garnish
  • 6 Tbs. seeded and chopped fresh jalapeños (4 to 6)
  • 1 large bunch fresh mint, leaves picked
  • About ½ cup cilantro sprigs for garnish
  • 1 Tbs. fish sauce (optional)
  • + 7 more ingredients
    • 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. chopped fresh ginger
    • 3 medium cloves garlic, thinly sliced
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. vegetable oil
    • 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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