Living Well Recipes: Shrimp and Mango Stir Fry
By: Charles Robertson
Updated: February 25, 2013
Shrimp and Mango Stir Fry with Cilantro Coconut Lime Sauce
Serves 4
Sauce
1 cup coconut milk
cup cilantro, chopped
1 lime, juiced
1 inch piece ginger, minced
1 clove garlic, minced
1 tbsp sugar
Stir Fry
1 tbsp oil
1 lb 16/20 raw shrimp, peeled and deveined, tails removed
1 red onion, sliced
cup carrot, sliced
1 green bell pepper, sliced
1 mango, peeled and sliced
Directions
To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and sugar in a blender until smooth; set aside.
Heat the oil in a wok or large skillet over medium-high heat. Cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender. Add the shrimp and mango; cook until the shrimp is cook throughand mango is hot. Pour the sauce overtop, and toss to combine. Serve over cooked rice or Asian noodles.
Serves 4
Sauce
1 cup coconut milk
cup cilantro, chopped
1 lime, juiced
1 inch piece ginger, minced
1 clove garlic, minced
1 tbsp sugar
Stir Fry
1 tbsp oil
1 lb 16/20 raw shrimp, peeled and deveined, tails removed
1 red onion, sliced
cup carrot, sliced
1 green bell pepper, sliced
1 mango, peeled and sliced
Directions
To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and sugar in a blender until smooth; set aside.
Heat the oil in a wok or large skillet over medium-high heat. Cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender. Add the shrimp and mango; cook until the shrimp is cook throughand mango is hot. Pour the sauce overtop, and toss to combine. Serve over cooked rice or Asian noodles.
