California Pink Shrimp Stir Fry with Peppers and Mango
Brighten up your dinner table with this vibrant California Pink Shrimp Stir Fry with Peppers and Mango, a quick and flavorful dish bursting with bold, tropical flavors. Tender California pink shrimp are stir-fried to perfection alongside crisp red and yellow bell peppers, and sweet, juicy mango, creating a colorful medley that’s as delightful to look at as it is to eat. Infused with fragrant garlic, fresh ginger, and a tangy honey-soy sauce glaze, this stir fry strikes the perfect balance of savory, sweet, and mildly spicy (thanks to optional red chili flakes). Finished with a sprinkle of fresh cilantro, scallions, and a squeeze of lime, this 25-minute recipe is a perfect go-to for busy weeknights or a casual dinner party. Serve it over steamed rice or rice noodles for a complete, satisfying meal that’s packed with tropical inspiration and bold flavors.
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Recipe Information
Ingredients
- 450 grams California pink shrimp
- 1 whole Red bell pepper
- 1 whole Yellow bell pepper
- 1 whole Mango
- 3 whole Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 tablespoon Honey
- 0.5 teaspoon Red chili flakes (optional)
- 2 whole Scallions
- 2 tablespoons Cilantro leaves
- 1 whole Lime
- optional Cooked rice or rice noodles (for serving)
Instructions
Peel and devein the California pink shrimp, if they aren't prepped already. Rinse them under cold water and pat dry with a paper towel.
Slice the red and yellow bell peppers into thin strips. Peel the mango and dice it into bite-sized pieces.
Mince the garlic cloves and grate the fresh ginger. Thinly slice the scallions and set aside for garnish.
In a small bowl, whisk together the soy sauce, sesame oil, honey, and lime juice. If you like heat, add the red chili flakes to the sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp and stir fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add a touch more vegetable oil if needed. Stir fry the bell peppers for 3-4 minutes, until slightly softened but still crisp.
Add the minced garlic and grated ginger to the skillet. Stir fry for about 30 seconds until fragrant.
Return the cooked shrimp to the skillet and pour in the prepared sauce. Stir to coat all the ingredients evenly and cook for another 1-2 minutes to heat through.
Gently fold in the diced mango and cook for 30 seconds, just to warm it slightly without making it mushy.
Remove the skillet from heat and garnish the stir fry with sliced scallions and chopped cilantro leaves. Serve immediately over cooked rice or rice noodles, if desired.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 14.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
