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Shrimp and Mango Stir Fry

Seafood is a funny thing – Beloved and I both love it, but I don’t cook it very often.  Part of the problem is, of course, we live far from the sea and fresh, quality sea food is hard to come by in our neck of the woods and when we can find it, it is often exorbitantly expensive; we usually save it for when we go out to eat.  We have, however, been making a conscious effort to include more of it in our diet – especially when I saw how puny the seafood section in my growing cookbook is (over 50 recipes, y’all – some of which have never been published here on the blog).

The Young One, being the picky person he is, does not care much for fish.  He does, however, enjoy scallops and shrimp, and since he’s become more conscious of his own diet in the last few months is much more willing to eat stir fries.  So I made this last night.

It was tasty, but there are some caveats.  I used 2 pounds of shrimp, which was FAR too much; it took too long to cook and I ended up over-cooking the vegetables.  I’ve reduced the amount in the recipe to 1 pound and have adjusted the cooking times accordingly.  I think it also would have benefited from a just a splash of white wine, or perhaps a little lemon juice, to brighten up the flavors and have also added that to the recipe as well.  If anyone makes this as written, please let me know how it turned out, although I’m confident that the changes I’ve made to the recipe will work very well.

I’ll say one thing about the dish, though – mounded on half an avocado and drizzled with the pan juices, it makes a lovely presentation.

Shrimp and Mango Stir Fry

Shrimp and Mango Stir Fry

serves 4

2 tablespoons coconut oil
1 pound shrimp, peeled and deveined
2 tablespoons dry white wine or lemon juice
1 large mango, peeled, seeded and cubed
1/2 large yellow onion, peeled and thinly sliced
2 cloves garlic, minced
3 large carrots, julienned
2 cups broccoli florets, cut into small pieces
1 tablespoon finely minced ginger
1 large jalapeno chili, stemmed, seeded (if desired) and minced
1 large heirloom tomato, diced
1/4 cup coarsely chopped cilantro
Salt and freshly ground black pepper, to taste
Red pepper flakes to taste (optional)

Melt the coconut oil in a wok or large, heavy skillet over high heat until almost smoking.

Reduce the heat to medium high; add the carrots, onion and broccoli to the pan and stir fry for 2 to 3 minutes, until the broccoli is bright green and the vegetables are tender-crisp. Next add the garlic, ginger, jalapeno and red pepper flakes, if using, and stir fry for another minute.

Add the shrimp and wine or lemon juice to the pan and stir fry until it is pink and cooked all the way through, about 3 minutes. Next add the mango and continue to stir fry for another 30 seconds, then toss in the tomato and cilantro. Remove from the heat and season to taste with salt, pepper. Serve immediately.

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