Sweet and Spicy Mango Shrimp Stir-Fry

Mango Shrimp Stir-fry with a sweet and spicy kick from Sriracha sauce and fresh mango! It’s a refreshing and delicious meal you can make in minutes.

image: closeup of blue plate of rice and mango 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. This recipe is not only delicious but brings back memories of my upbringing in Spain.

How to Make Mango Shrimp

For all the flavor this dish has to offer, it is surprisingly simple and quick to assemble. The important part is a ripe mango and making sure the shrimp is cooked perfectly and I’m going to help you do both. 

Make the Sauce
In a large skillet over medium heat, heat up the oil. Add onion and sauté, until softened, about 5 minutes. Add garlic, soy sauce, lime juice, sriracha, and stir. 

Add the Shrimp
If using frozen make sure they are fully thawed (details on fresh vs. frozen shrimp below). Add them to the HOT skillet and toss to combine with the sauce. Cook until the shrimp are opaque and slightly pink. 

Add the Mango
Stir in the diced mango with the shrimp and sauce, cook until warmed and the juices released. The aroma is EPIC!

Serve
Scoop some rice onto a plate, top with the Mango Shrimp, sprinkle with shredded coconut, green onions, and a squeeze of lime juice. Bon appetit! 

image: overhead view of plate with mango shrimp and rice. A small bowl of mangoes in background of photo

Sauce for Mango Shrimp

The sweet and tangy sauce helps to bring out the flavors of the mango and shrimp without overpowering the entire dish. It’s super light and can be toned down a notch by reducing the Sriracha chili paste to half a teaspoon. Here’s what you’ll need: 

  • 2 tablespoons oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1–2 teaspoons Sriracha chili paste

Kid-Friendly Mango Shrimp

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.

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.

image: two kids sitting on a countertop eating mango slices

I love sweet and spicy dishes, so I had to add a little bit of chili paste to give the recipe a little kick. However, since I usually make this for dinner for the kids, I cut down the chili paste to half a teaspoon. It still has enough kick without overpowering everyone’s palate.

Tips for Cooking Shrimp in a Skillet

Shrimp is a very simple ingredient to incorporate into a variety of meals such as pasta, stir fry, tacos, and more! See more of my family’s favorite shrimp dinner ideas here.

However, there are a few pointers to take along the way so you can make perfectly tender shrimp every time.

Frozen shrimp is best
Compared to the ones sold defrosted, frozen shrimp are superior in taste and freshness, this is most likely due to the fact that they are frozen shortly after being harvested. Keeping a few bags in the freezer is also an easy fix for nights when you want to make something with shrimp. 

Unlike chicken and beef, shrimp are much quicker to defrost. Place them in a colander and soak in cold water for 3 to 5 minutes. 

Peeled and deveine
To make shrimp everyone will want to eat, purchase them peeled, and deveined. For the sake of time and appeal, it’s worth the few extra dollars. 

Don’t leave them in the skillet
Shrimp tend to cook fast which is great for us, but not so great when they come out over-cooked. To prevent that gummy, chewy texture remove the shrimp from the skillet once they are cooked through. 

Depending on the size shrimp take anywhere for 3 to 5 minutes to cook. Below are good indicators for when it’s time to remove the shrimp from a hot skillet:

They turn from translucent to opaque or turn from gray to light pink in color.

image: hand squeezing a lime over plate of mango shrimp and rice

Can You Use Frozen Shrimp?

Absolutely! Frozen shrimp will perform the same as fresh shrimp in any recipe. However, I highly recommend thawing them first, since frozen shrimp tend to hold a lot of water and will make your dish runny.

How to Defrost Shrimp

The best way to defrost shrimp is to let it thaw overnight in the fridge. For a quick thaw, take the shrimp out o fthe package, place them in a strainer, and run cold water into the bowl while the excess water goes down the drain.

From freezer to pan, frozen shrimp should be ready to cook in about 10 to 15 minutes.

I do not recommend thawing out shrimp in the microwave. The microwave will cook your shrimp and make them chewy.

Low Carb Mango Shrimp Stir Fry

I love recreating favorite recipes like jambalaya and shrimp fried rice into low-carb versions and this recipe is no different! 

You can prepare the shrimp stir-fry as directed but instead of serving it with regular rice, swap it for cooked cauliflower rice or put it in a lettuce wrap. You can do this at dinner or make a lunch meal prep for the week. It doesn’t get much easier than that my friends! 

image: blue plate with mango shrimp and rice. Large bowl of mangoes in the background

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 & Spicy Mango Shrimp Stir Fry

Mango Shrimp Stir-fry with a sweet and spicy kick from Sriracha sauce and fresh mango! It’s a refreshing and delicious meal you can make in minutes.

  • Author: Laura Fuentes
  • Yield: 4 1x
Scale

Ingredients

  • 2 tablespoons oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 12 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

Instructions

  1. In a large 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.
  2. Serve over a bed or white rice, sprinkle with shredded coconut, and green onions. Squeeze lime just prior to serving.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 458
  • Sugar: 13.8g
  • Sodium: 380.6mg
  • Fat: 12.9g
  • Saturated Fat: 5.3g
  • Trans Fat: 0g
  • Carbohydrates: 59.5g
  • Fiber: 3g
  • Protein: 28.3g
  • Cholesterol: 182.5mg

Keywords: shrimp stir fry, mango shrimp, mango stir fry,

More Healthy Stir-Fry Recipes

Stir-fry is a quick and flavorful weeknight meal that packs a ton of veggies and protein! Add a little variety to your usual rotation by adding a few of these recipes. 

Egg Roll in a Bowl
This recipe is much healthier than take-out egg rolls and made with freshly shredded carrots, cabbage, ground pork, and seasonings. One bite and you can’t stop.

Easy Chicken & Broccoli Stir-Fry
A classic meal made with veggies, chicken, and light homemade stir-fry sauce. Prep the ingredients ahead of time and you can have dinner on the table in less 20 minutes. 

Jamaican Pork & Pineapple Stir-Fry
A sweet, tangy stir-fry made with pork, veggies, Jerk seasoning, and pineapple! Serve it over regular rice or cauliflower rice for a low-carb version. 

41 thoughts on “Sweet and Spicy Mango Shrimp Stir-Fry”

  1. Kristina Weischadle says:

    We go crazy for mangoes in my family! My 3 kids jockey for who gets to chew on the mango pits. This shrimp recipe will be a hit!

  2. Christine says:

    Mango Mojitos 🙂 Simply refreshing.

  3. Melissa says:

    Once I cut a mango I usually can’t make a recipe with it because my family swoops in and eats it all!

  4. Djanira says:

    I like to eat mangoes with natural yoghurt

  5. Kathleen Kiyak says:

    I have a mason jar salad that includes Mango’s that is my favorite! It gives a great contrast to something spicy like jalapenos.

  6. Marion says:

    Our family loves making mango fruit roll ups and tropical smoothies, esp the little ones.

  7. Be says:

    Mangos are my absolute favorite! My hubby and children love them as well. I slice them and eat them with a little chili powder or in popsicles or in smoothies. I don’t cook with them at all but I’m going to make this shrimp recipe bc I also LOVE shrimp!!!!

    1. Laura Fuentes says:

      Congratulations Be!! You are the winner of the case of mangos 🙂 Check your email for details from [email protected]

    2. Maja says:

      This was yummy and very quick to make but I found the proportions to be a little off. I found it a bit dry and would have preferred to have some sauce left over to drizzle over the rice. The final product was just barely enough for two adults and a little one. Thank you for sharing!!

      1. Laura Fuentes says:

        Maja, I am glad you enjoyed it. Sorry the portions were not large enough. The recipe is meant to serve 4, in 4oz protein portions added to rice or a salad base.

  8. Sarah bellew says:

    I made this recipe and it was GREAT!

  9. Debbie says:

    This recipe looks WAY better than the Thai shrimp I get at my local restaurant (they make it with mango) and I can’t wait to try it!

  10. Mary Lou says:

    I have never eaten mangoes except in smoothies and just cut up fresh, but I cannot wait to try this recipe. I love dishes that feature cooked fruit. Yum!

  11. Stephanie says:

    This recipe looks delicious!

  12. Elena says:

    I just bought mangos to make this tonight. I can’t wait!

  13. Deidre says:

    I love mango in my smoothies. Never thought about cooking with mango!

  14. Heather says:

    I love to eat mangoes any way, really! I think fresh is best.

  15. teresa says:

    Our cut mangos never make it to a recipe. My family always eagerly waits as I start to get ready to cut them. The recipe sounds delicious, though. Maybe i will sneak a few away to make the dish !

  16. Patsy says:

    Love to eat them straight, but mango chutney is my second favorite way!

  17. Louise M says:

    I can’t wait to make this! I buy frozen mangos all the time for smoothies. I live in Michigan and fresh mangos aren’t always available.

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