California Pink Shrimp Stir Fry With Peppers and Mango

READY IN: 30mins
Recipe by Czarinas Cookbook

Nutritional analysis per serving: calories: 216 grams of fat: 3 mg. cholesterol: 172 mg. sodium: 809

Top Review by anonymous23

We liked this recipe, but I don't think we'll be making this again. Of we do, we'll be making some big alterations. I thought coconut milk would be an improvement, and something besides peppers, since the peppers tend to override the rest of the dish.

Ingredients Nutrition


  1. Remove seeds and stem from sweet peppers and cut into thin strips. (Strips may be left long or cut in 1 inch pieces.)
  2. Peel onion and cut into thin strips about one inch long.
  3. Carefully remove seeds and stems from the jalapeno peppers and mince flesh.
  4. Heat butter and olive oil together in a large non-stick skillet.
  5. Saute onion and sweet peppers on medium heat until tender but still crisp, about 4-5 minutes.
  6. Continue cooking and add mango slices, California Pink Shrimp, mango juice, lime juice and chilies.
  7. Toss gently until shrimp and mango slices are heated.
  8. Serve with cooked couscous or rice.

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