Spicy Shrimp & Mango Stir Fry

Happy Saturday, friends! To be really honest, I’m not a huge fan of shrimp. My husband, on the other hand, loves it, so every now and again I’ll make it at home. This recipe is from the April 2014 edition of Cooking Light (my favorite publication for great recipes!). I have to say, I loved all of the flavors in this dish – I even liked the shrimp! Don’t leave out the basil in this one – it’s a must.

Spicy Shrimp & Mango Stir Fry

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Ingredients

  

• 5 ounces uncooked rice noodles
• 3 tbs water
• 4 tsp lime juice
• 2 tsp brown sugar
• 2 tsp fish sauce
• 1/2 tsp cornstarch
• 1/2 tsp crushed red pepper
• 1/4 tsp black pepper
• 10 ounces medium shrimp peeled & deveined
• 1 tbs canola oil
• 1/2 cup sliced Vidalia onion
• 1 sliced red bell pepper
• 1 tbs ginger paste
• 1 cubed peeled mango
• 1/4 cup torn basil leaves

Instructions

 

• Cook noodles according to package directions and drain. Set aside.
• Combine water, lime juice, brown sugar, fish sauce and cornstarch and stir together. Set aside.
• Combine crushed red pepper, black pepper and shrimp in a medium bowl and toss to mix. Heat a large skillet over medium heat and add 1 1/2 tsp oil to the pan, swirling to coat. Add shrimp and cook 3 minutes or until almost done, turning once while cooking. Remove from the pan.
• Add remaining oil to the pan and add onion, bell pepper and ginger. Cook for 2 minutes, stirring occasionally. Add shrimp, juice mixture and mango to the pan. Cook 1 minute or until shrimp are done.
• Sprinkle with basil leaves and serve over cooked rice noodles.