Description
This Mango Habanero Shrimp Stir Fry combines a spicy kick from habanero pepper with the sweet freshness of ripe mangoes, tossed together with vibrant bell peppers and a flavorful stir-fry sauce for a quick and delicious meal.
Ingredients
Units
Scale
Main Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 2 ripe mangoes, diced into 1/2-inch cubes
- 1 habanero pepper, finely minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 sweet onion, sliced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
Sauce Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
Other
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons high smoke point oil (canola, peanut, or grapeseed)
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Prepare shrimp: Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and pepper.
- Dice mango: Dice your ripe mango into 1/2-inch cubes.
- Prepare habanero: Finely mince the habanero pepper. Remember to wear gloves! Remove seeds and membrane for less heat.
- Slice vegetables and mince aromatics: Slice the bell peppers and onion into thin strips. Mince your fresh ginger and garlic.
- Make stir-fry sauce: In a small bowl, whisk together the stir-fry sauce ingredients: soy sauce, rice vinegar, honey (or maple syrup), and sesame oil. Set aside.
- Make cornstarch slurry: In a separate tiny bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create your cornstarch slurry. Set aside.
- Heat oil: Heat 1 tablespoon of your chosen high smoke point oil in a large wok or a wide, heavy-bottomed skillet over medium-high heat until shimmering.
- Cook shrimp: Add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them! Remove the shrimp from the wok and set aside on a plate.
- Stir-fry aromatics: Add another tablespoon of oil to the same wok if needed. Add the minced habanero, ginger, and garlic. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook vegetables: Add the sliced bell peppers and onion to the wok. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
- Add sauce: Give your prepared stir-fry sauce another quick whisk, then pour it over the vegetables in the wok. Bring the sauce to a gentle simmer.
- Thicken sauce: Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce while stirring continuously. Cook for about 1 minute until it reaches your desired consistency.
- Combine shrimp and mango: Return the cooked shrimp to the wok, along with the diced mango. Toss everything gently to coat with the sauce and heat through for just 1-2 minutes.
- Serve: Remove from heat immediately. Serve your Mango Habanero Shrimp Stir Fry hot over a bed of fluffy jasmine rice, brown rice, or noodles. Garnish with fresh cilantro, sliced green onions, and a sprinkle of toasted sesame seeds.
