This vibrant dish balances the sweetness of ripe mango with the heat of fresh chilies and the briny kick of soy sauce. The shrimp are marinated in a light batter to keep them tender before being quickly flash-fried for a perfect texture. Served atop a bed of wilted spring greens and spinach, the dish is both refreshing and substantial. The addition of dark rum in the sauce adds a subtle depth, while fresh ginger and garlic provide aromatic warmth. It&# 226;ÂÂs an elegant yet quick meal that feels restaurant-quality but comes together in under 30 minutes. Ideal for summer dinners or when you want a bright, flavorful main course that highlights fresh produce and seafood. Garnish with star fruit for a beautiful presentation.
Spicy Mango Shrimp On Wilted Greens
Description
This vibrant dish balances the sweetness of ripe mango with the heat of fresh chilies and the briny kick of soy sauce. The shrimp are marinated in a light batter to keep them tender before being quickly flash-fried for a perfect texture. Served atop a bed of wilted spring greens and spinach, the dish is both refreshing and substantial. The addition of dark rum in the sauce adds a subtle depth, while fresh ginger and garlic provide aromatic warmth. It&# 226;ÂÂs an elegant yet quick meal that feels restaurant-quality but comes together in under 30 minutes. Ideal for summer dinners or when you want a bright, flavorful main course that highlights fresh produce and seafood. Garnish with star fruit for a beautiful presentation.Ingredients
Directions
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Slice the shrimp lengthwise in half, rinse in cold water, and pat dry thoroughly.
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In a bowl, combine 1 tsp lime juice, 1 tsp soy sauce, flour, cornstarch, baking soda, and the beaten egg. Mix well to form a marinade.
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Add the shrimp to the marinade, ensuring they are coated. Cover with plastic wrap and refrigerate for at least 1 hour.
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In a small bowl, mix together the sliced scallions, minced ginger, minced chilies, and minced garlic. Set aside.
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In another small bowl, combine 0.5 cup sugar, 2 tbsp light soy sauce, 0.25 cup mango puree, 1 tbsp dark rum, and 1 tbsp fresh lime juice to make the sauce. Set aside.
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Heat 2 cups of oil in a wok or deep frying pan to 350ðF (175ðC).
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Carefully add half of the shrimp to the hot oil. Stir briskly until the shrimp turn whitish-pink, about 3 to 4 minutes.
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Remove the cooked shrimp and drain on paper towels. Repeat with the remaining shrimp.
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Remove all but 2 tablespoons of oil from the wok.
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Add the scallion, ginger, chili, and garlic mixture to the wok. Stir-fry at high heat until it begins to color and become fragrant.
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Pour in the prepared mango sauce and stir until the mixture bubbles and thickens slightly.
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Return the fried shrimp to the wok and toss to coat evenly with the sauce for 1 to 2 minutes.
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Transfer the sauced shrimp to a holding container and keep warm.
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In the same wok, heat 2 tablespoons of oil. Add the sherry, 1 tbsp light soy sauce, and 1 tsp sugar. Stir to heat through.
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Add the mixed spring greens and spinach. Stir-fry briskly at high heat just until the greens are wilted.
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Remove the greens from the heat and fold in the chopped cilantro or basil. Transfer to a serving platter.
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Place the mango shrimp on top of the greens. Garnish with fresh mango and carambola slices.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 96.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 172.5mg58%
- Sodium 355.3mg15%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 22.7g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the greens may become soggy upon reheating.
Substitutions: If you cannot find carambola (star fruit), omit it or use thin slices of kiwi or passion fruit for a similar visual and acidic touch. You can substitute the mixed greens with bok choy or napa cabbage if preferred.
Cooking Tip: Ensure the shrimp are patted very dry before marinating to help the coating adhere properly and prevent splattering during frying. Do not overcook the shrimp in the oil; they should remain tender and juicy.
Variations: For a less spicy version, reduce the amount of red chilies or use only dried chilies for a milder heat. You can also add sliced bell peppers to the greens for extra crunch and color.
