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    You are in: Home / Recipes / Mango Shrimp Recipe
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    Mango Shrimp

    Mango Shrimp. Photo by lornewoods

    1/1 Photo of Mango Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    FlemishMinx's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb raw shrimp, cleaned, peeled, and deveined
    • 1 egg white
    • 2 teaspoons cornstarch
    • 1/2 teaspoon salt, plus
    • 1/2 teaspoon salt
    • 1 teaspoon sesame oil, plus
    • 2 teaspoons sesame oil
    • 1/2 teaspoon white pepper
    • 1 lb mango, peeled and cubed
    • 2 tablespoons peanut oil, plus
    • 1 1/2 tablespoons peanut oil
    • 1 1/2 tablespoons fresh ginger, peeled and chopped fine
    • 1 1/2 tablespoons garlic, chopped fine
    • 1 tablespoon rice wine or 1 tablespoon dry sherry
    • chopped scallion, for garnishing

    Directions:

    1. 1
      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.
    2. 2
      Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
    3. 3
      Leave in the refrigerator for 20 minutes.
    4. 4
      Heat a wok or large frying pan until very hot.
    5. 5
      Add 2 TBS peanut oil.
    6. 6
      When the oil is very hot, remove the wok from the heat and add the prawns.
    7. 7
      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.
    8. 8
      Remove the shrimp, and discard the oil.
    9. 9
      Wipe wok with paper toweling, removing all residues.
    10. 10
      Return the wok to the heat, again heating until very hot.
    11. 11
      Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
    12. 12
      Stir fry for 10 seconds.
    13. 13
      Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
    14. 14
      Stir-fry for one minute.
    15. 15
      Add the mango cubes and stir gently for 1 minute to warm them.
    16. 16
      Stir in 2 tsp sesame oil.
    17. 17
      Serve with rice, garnished with chopped scallions.

    Ratings & Reviews:

    • on November 27, 2005

      55

      Excellent combination of flavors and so easy and quick to make! We had this with broccoli (lightly steamed then sautéed with peanut oil and garlic right before serving), sprinkled with toasted sesame seeds (a very nice and tasty touche finale!). I followed the recipe exactly. Thanks for a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2005

      55

      Love this receipe! White peper, scallion, sesame oil, ginger, white wine are absolutely must! Was raved at in potluck party

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2005

      55

      Great recipe! New family favorite. I served it with Jasmine rice and spring rolls as a main course. It was quick and easy to prepare , although I marinated the shrimp longer.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mango Shrimp

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 304.8
     
    Calories from Fat 151
    49%
    Total Fat 16.8 g
    25%
    Saturated Fat 2.7 g
    13%
    Cholesterol 143.2 mg
    47%
    Sodium 1240.7 mg
    51%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 2.0 g
    8%
    Sugars 15.6 g
    62%
    Protein 17.6 g
    35%

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