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Mango Ginger Gulf Shrimp Bowl

Mango Ginger Gulf Shrimp Bowl

  • Author: Carol Green
  • Total Time: 35 minutes
  • Yield: 8


The clean, fresh taste of Gulf shrimp shines with mango and ginger in this delicious, family friendly dish.


Shrimp & Brine:

2          Lb. Gulf Shrimp, peeled & deveinedot

1          Tbsp. Salt

1          Tbsp. Sugar

1          Tbsp. Chili Powder

3          cups Cold Water

Stir Fry & Sauce:

1          Tbsp. Ghee

1/2       Red Onion, small dice

2          heads of Broccoli, stalks finely sliced, and florets separated

8          small Salad Peppers, deseeded and thinly sliced

1          inch Ginger, peeled and finely grated

2          cloves Garlic, grated

8          oz. Sugar Snap Peas, sliced on the bias

1          ripe Mango, half small dice, half pureed

1          Tbsp. Soy Sauce

2          Tbsp. Honey

2          Tbsp. Butter (optional)

1/4       cup Asian Basil, chiffonade cut

1          Lime, cut in wedges

  • Rice or Noodles, to serve


Prepare the shrimp:

  • Place all ingredients in a bowl, allow the shrimp to brine for about 20 minutes

Prepare the stir fry:

  • Heat a large sauté pan over medium high heat, add the ghee and immediately add the red onion and broccoli stalks. Lower the heat as needed to prevent burning, and sauté for a few minutes.
  • Add the peppers, ginger, and garlic, sauté a few minutes more.
  • Add the broccoli florets, sauté a few minutes.
  • Add all the sauce ingredients; mango puree and pieces, soy sauce and honey, stir to combine.
  • The sauce will start to stick, drain the shrimp, toss in the pan, turn up the heat and sauté for two or three minutes, it cooks extremely fast! The moisture from the shrimp will release the sauce and coat the shrimp.
  • Finish by stirring the butter in.
  • Serve with rice or noodles, garnish with the basil chiffonade and lime wedges.


  • For this recipe I chose to spiral cut the shrimp, which allows the shrimp to cook fast and evenly, and create an attractive spiral
  • Keep the tail end intact, slice the shrimp in half length-ways and remove the vein.
  • Prep Time: 20
  • Cook Time: 15