Mango Shrimp

Pearly shrimp with a crisp bite, bound by a short mango glaze. The sauce is syrupy and glossy, balancing soy saltiness with lime acidity.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 303
• Protein: 35 g
• Carbs: 16 g
• Fat: 10 g

Ingredients

• 600 g Wild shrimp ( whole )
• 1 piece Mango ( in 2cm cubes )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 piece Thai chili ( finely sliced )
• 3 tbsp soy sauce
• 2 tbsp Lime juice
• 1 tbsp Brown sugar
• 1 tsp Corn starch
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 0.5 piece Coriander ( leaves only )
• 20 g Fresh ginger ( peeled and grated or finely minced )

Instructions

1. Shrimp preparation

   Remove shells from the wild shrimp. Cut along the back with a knife tip to remove the dark vein. Pat them dry so they sear instead of boiling.

2. High heat searing

   Heat peanut oil in a smoking hot wok. Toss in the shrimp. As soon as they turn pink and the flesh becomes opaque, remove them from the heat immediately.

3. Aromatic base

   In the same wok, toss in the minced garlic, ginger, and sliced Thai chili. The aroma should release instantly. Do not let the garlic brown, as it would turn bitter.

4. Sauce thickening

   Pour in the mixture of soy sauce, lime juice, brown sugar, and cornstarch. Stir constantly. The sauce should reduce until it coats the spoon and becomes translucent.

5. Finishing and glazing

   Return the shrimp and diced mango to the wok. Toss for one minute so the sauce coats every piece. Finish with scallions, cilantro, and a dash of sesame oil.

Chef's tips

• Do not overcook the shrimp; they should remain supple, not rubbery.
• The mango must be ripe but still firm to avoid turning into mush when hitting the heat.

Storage

Eat immediately. Reheating will toughen the shrimp meat.