Mango Shrimp Over Rice Noodles
Prep Time
15 mins
Cook Time
10 mins
Total Time
20 mins
Mango shrimp is perfect for busy nights! Fresh sliced mango and shrimp seared in coconut oil tossed with chilis, herbs, rice noodles, and a simple lime sauce makes for a nearly effortless, crazy flavorful weeknight meal.
Check out Seafood Watch for sustainable sources of shrimp.
Recipe Type:
Dinner
Keyword:
Mango Shrimp
Makes: 3 servings
Ingredients
- 2 - 3 tablespoons coconut oil, plus more for noodles
- 1 pound headless, deveined shrimp, thawed
- Flaky sea salt
- 2 cloves garlic, smashed, peeled, and minced
- 1 - 2 red chilies such as bird's eye or Fresno, seeded and sliced thin
- 2 tablespoons fresh squeezed lime juice
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 1 mango, peeled, pitted, and sliced into strips
- 3 green onions (or 1 - 2 larger spring onions), chopped
- 1/2 cup chopped cilantro, stems and all
- 1/4 cup chopped mints leaves
- 10 ounces pad thai rice noodles
- Lime wedges for serving
Instructions
-
Set a wide, deep-sided sauté pan over medium/medium-high heat. Heat 1 tablespoon coconut oil and and then 7 - 8 shrimp. Sprinkle each shrimp with sea salt. Sauté shrimp until pink and just firm to the touch, 1 - 2 minutes per side. Set sautéed shrimp aside in a bowl. (Edge heat down if pan starts to smoke.)
-
Meanwhile, bring a large pot of salted water to a boil and cook rice noodles according to package instructions. Toss cooked noodles with 1 teaspoon coconut oil and set aside.
-
In a small bowl, combine lime juice, soy and fish sauce.
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When shrimp are all cooked, in the same pan, add garlic and red chilies and sauté 1 minute. Add lime juice mixture, scraping up any brown bits. Add shrimp back to skillet and toss to warm.
-
Remove skillet from heat, and toss in mango, green onions, and fresh herbs.
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Peel shrimp, if needed. Toss shrimp mixture with rice noodles. Serve immediately with a lime wedge.