Mango Shrimp Stir Fry

Imagine…a stir fry dish that’s low in calories, rich in nutrients, and delicious.  The combination of the mouth-watering mangoes, sweet carrots, and succulent shrimps in this recipe is not only rich in flavors, but it is also packed with Omega 3 and antioxidants such as vitamins A, C & E and Selenium.

Serves 4

1 lb (15-17) jumbo shrimps, shelled and deveined
2 teaspoon extra virgin olive oil
1/4 teaspoon salt
2 garlic cloves, minced
2 scallions, cut into 2 inch segments
3 ginger slices, julienned

1 tablespoon vegetable oil
4 carrots, peeled and sliced diagonally
3 broccoli stems, peeled and sliced diagonally
1/4 cup low sodium chicken broth
A pinch of salt

2 ripe, but firm mangoes, peeled and cut into chunks

1. Prepare all the ingredients.
2. Combine all the “shrimps” ingredients in a large medium size bowl.
3. Heat wok.  Add shrimps to wok and spread them out in one layer.  Cook first side for about 1-2 minutes.  Stir and flip shrimps to the other side and cook for another 1-2 minutes, until both sides are pink.  Place shrimps in a large plate and set it aside.
4. Heat 1 tablespoon vegetable oil in the same wok (keeping the shrimp pan juice).  Add all the "vegetables" ingredients into the wok.  Stir, cover lid, and cook vegetables in high heat for about 5 minutes (until all the liquid has been evaporated).
5. Add shrimps and mango chunks.  Evenly combine with the vegetables.  Turn off heat and serve with steamed white or brown rice.

More nutritional informations on shrimps and mangoes.

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