MANGO SHRIMP
This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.
Provided by FlemishMinx
Categories Mango
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
- Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
- Leave in the refrigerator for 20 minutes.
- Heat a wok or large frying pan until very hot.
- Add 2 TBS peanut oil.
- When the oil is very hot, remove the wok from the heat and add the prawns.
- Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
- Remove the shrimp, and discard the oil.
- Wipe wok with paper toweling, removing all residues.
- Return the wok to the heat, again heating until very hot.
- Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
- Stir fry for 10 seconds.
- Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
- Stir-fry for one minute.
- Add the mango cubes and stir gently for 1 minute to warm them.
- Stir in 2 tsp sesame oil.
- Serve with rice, garnished with chopped scallions.
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
MANGO SHRIMP STIR-FRY
As you know, most shrimp stir-fry recipes are quick and easy. This one is both, and a must-try for mango lovers.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients until blended. Refrigerate until ready to use.
- Heat oil in wok or large deep skillet on medium-high heat. Add shrimp, carrots and ginger; stir-fry 2 min. Add snow peas, bell peppers and 1/4 cup mango nectar mixture; stir-fry 2 min.
- Add bean sprouts and mangos; stir-fry 1 min. or until shrimp turn pink and bell peppers are crisp-tender. Spoon into serving bowl; stir in remaining mango nectar mixture.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
SHRIMP AND MANGO TACOS
This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 15 grams, TransFat 0 grams
SEAFOOD MANGO STIR FRY
This is modified from a recipe I found online. You can use whatever mix of seafood you like, but I like the mix below, so that's what I used here. Also, the original recipe called for 1 Tablespoon of fish sauce, but we don't care for it so we omitted it, but feel free to add it to yours!
Provided by Paris D
Categories Mango
Time 38m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place all stir fry SAUCE ingredients together in a blender or food processor. Process or blend until smooth. Taste-test the stir fry sauce for sweetness - you want a balance of flavors: tangy, but definitely more sweet than sour. If needed, add 1 teaspoons to 1 tablespoons additional sugar. (Note: the sweetness of the sauce will depend on how sweet your mangos are.).
- Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes. For shrimp, be sure to remove the shells. If you are using clams and/or mussels, rinse with cold water, removing any surface debris.
- Pour 1 tablespoons canola oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
- Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
- Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard).
- A minute or two just before serving, add the mango pieces (these just need warming).
- Serve hot from the wok with rice or cooked barley on the side. Sprinkle with fresh coriander and decorate with lime wedges, if desired.
Nutrition Facts : Calories 230.2, Fat 5.8, SaturatedFat 1, Cholesterol 57.8, Sodium 794.2, Carbohydrate 28.2, Fiber 3.2, Sugar 19.9, Protein 17.6
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