I love incorporating sweet, juicy fruit into my recipes, especially when they help me calm down spicy flavors like in today’s sweet and spicy shrimp.
What I love about this sweet and spicy mango shrimp stir fry recipe is that it comes together in just 20 minutes and the spicy kick is balanced out by the sweet mango. Imagine my excitement when I teamed up with the National Mango Board to bring you this recipe, one that is not only delicious but has very fond memories of my upbringing in Spain.
As many of you know, I spent a lot of time in my grandmother’s kitchen as a young adult. Many of the recipes in my websites and cookbooks were inspired by the lessons I learned cooking with her. What I’ve never shared before, however, is that she spent twenty years living in South America where she learned to cook with fruits, like mangos.
While fresh mango fruit is great, she loved that as the fruit cooks, its sweet juices release into the food to bring delight to the palate. My grandparents lived on the east coast of Spain, yards away from the beach. As you can imagine, fresh seafood was abundant and this recipe was inspired by a much simpler version of hers, to which I added a little spice.
Since I love the sweet and spicy food profiles, I had to add a little bit of chili paste to give the recipe a little kick. When I make this recipe for my kids, however, I cut down the chili paste to just half a teaspoon; which is why in the recipe you’ll see that mentioned in the notes.
What I love about mangos is that they pack a nutritional punch in just 100 calories per cup. They provide 100% of vitamin C, 35% of daily vitamin A, and lots of fiber.
I typically buy at least 3-5 mangos at a time because when I start cutting these, my kids steal a slice or two and by the time I need the mango chunks to cook, they are nearly all gone! What’s great is that mangos take a few days to fully ripen at room temperature and then you can move them inside the fridge to slow down the ripening. Check out how to cut a mango and how to store a mango.
But what if you have an overly ripe mango that is screaming to be eaten? You can add it in a smoothie, make mango popsicles, create a delicious salsa, and cook it – of course!
What I love about this recipe is that eating it makes you feel like you should be somewhere tropical, like some other place other than your kitchen, in your yoga pants with your hair up in a bun – oh wait, that’s just me nearly every day. With each bite, I take a journey into my grandmother’s kitchen, where I can still feel her presence and hear her singing as she cooked.
What is your favorite way to enjoy mangos?
Sweet and Spicy Mango Shrimp Stir Fry
- Yield: 4 1x
- 2 tablespoons oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1–2 teaspoons sriracha (chili paste)
- 1 pound large raw, deveined shrimp with tails removed
- 1 large, fresh mango, peeled and cubed
- Steamed white rice, for serving
- Unsweetened shredded coconut for garnish
- Chopped green onions for garnish
- lime for garnish
- In alarge skillet over medium heat, heat up oil. Add onion and sauté, until softened, about 5 minutes. Add garlic, soy sauce, lime juice, sriracha, and stir. Add shrimp and toss to combine. Once the shrimp are pink and cooked, add the mango chunks, and stir to incorporate into the stir fry, until warmed and juices release.
- Serve over a bed or white rice, sprinkle with shredded coconut, and green onions. Squeeze lime just prior to serving.
From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by the National Mango Board. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.