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