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Stir-Fried Shrimp with Jalapeño-Mint-Ginger Sauce & Mango

Mark Ferri

Servings: four.

You can omit the lettuce wrap for this dish and simply serve the shrimp with the garnishes. Fish sauce is now sold in many grocery stores in the Asian section.


  • 2 lb. large shrimp in the shell or about 56 frozen, cleaned large shrimp, thawed
  • 1 large bunch fresh mint, leaves picked
  • 6 Tbs. seeded and chopped fresh jalapeños (4 to 6)
  • 3 medium cloves garlic, thinly sliced 
  • 1 heaping Tbs. chopped fresh ginger
  • 1 heaping Tbs. granulated sugar
  • 6 Tbs. distilled white vinegar
  • 1 Tbs. fish sauce (optional)
  • 12 large leaves Boston lettuce or other soft lettuce
  • About 1 cup soybean sprouts or other fresh sprouts for garnish
  • About 1/2 cup cilantro sprigs for garnish
  • 1 large ripe mango, peeled and sliced, for garnish
  • 2 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 440
  • Sodium (mg): 810
  • Carbohydrates (g): 22
  • Fiber (g): 3
  • Protein (g): 51


  • If using shrimp in the shell, peel and devein them. If using cleaned, thawed shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside.
  • Measure a generous 1/2 cup of mint leaves, somewhat loosely packed, and put them in a blender (or a mini food processor). Reserve the remaining mint leaves for garnish. To the blender, add the jalapeños, garlic, ginger, sugar, vinegar, and fish sauce (if using). Purée the ingredients until the mixture is smooth, scraping down the sides once or twice, about 3 minutes. Set the dressing aside (or refrigerate it overnight; bring it to room temperature before using).
  • Arrange the lettuce leaves, sprouts, cilantro, mango, and reserved mint leaves on a platter; set aside.
  • Set a wok or large skillet over high heat and add the oil. When hot, add the shrimp, season with salt and pepper, and stir-fry until they’re browned outside and opaque white inside, 3 to 5 minutes; cut one in half to check. Transfer to a warm platter.
  • To serve, bring the platters of shrimp and of lettuce and garnishes to the table. Fill a lettuce leaf with some shrimp and spoon on about 1 tsp. dressing. Add the garnishes, roll up the leaf, and eat.


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