View cart background image
Free Shipping Over $49

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

Source: Fine Cooking - Issue No. 29
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves four
You can omit the lettuce wrap for this dish and simply serve the shrimp with the garnishes. Fish sauce is now sold in many grocery stores in the Asian section.
For the Sauce:
1 large bunch fresh mint, leaves picked
6 tablespoons seeded and chopped fresh jalapeno chiles (4 to 6)
3 medium cloves garlic, thinly sliced
1 heaping tablespoon chopped fresh ginger
1 heaping tablespoon sugar
6 tablespoons distilled white vinegar
1 tablespoon fish sauce (optional)
For the Garnish:
12 large leaves boston lettuce or other soft lettuce
About 1 cup soy bean sprouts or other fresh sprouts
About 1/2 cup cilantro sprigs
1 large ripe mango, peeled and sliced
For the Shrimp:
2 pounds large shrimp in the shell or about 56 frozen, cleaned large shrimp, defrosted
2 tablespoons vegetable oil
salt and freshly ground black pepper
Stir-Fried Shrimp with Jalapeno-Mint-Ginger Sauce & Mango Recipe at
FOR THE SAUCE: Measure a generous 1/2 cup of mint leaves, somewhat loosely packed, and put them in a blender (or a mini food processor). Reserve the remaining mint leaves for garnish. To the blender, add the jalapenos, garlic, ginger, sugar, vinegar, and fish sauce (if using). Puree the ingredients until the mixture is smooth, scraping down the sides once or twice, about 3 minutes. Set the dressing aside (or refrigerate it overnight; bring it to room temperature before using).

FOR THE GARNISH: Arrange the lettuce leaves, sprouts, cilantro, mango, and reserved mint leaves on a platter; set aside.

FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a wok or large skillet over high heat and add the oil. When hot, add the shrimp, season with salt and pepper, and stir-fry until they’re browned outside and opaque white inside, 3 to 5 minutes; cut one in half to check. Transfer to a warm platter.

TO SERVE: Bring the platters of shrimp and of lettuce and garnishes to the table. Fill a lettuce leaf with some shrimp and spoon on about 1 teaspoon of dressing. Add the garnishes, roll up the leaf, and eat.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves four
Calories: 390
Fat. Total: 11g
Fiber: 4g
Carbohydrates, Total: 24g
Sodium: 348mg
% Cal. from Fat: 25%
Cholesterol: 345mg
Protein: 48g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.