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

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


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

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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