I created this recipe in answer to a 5 ingredients food challenge on a
Google Plus food community .
. The ingredients list was really short and simple.
1. One type of seafood
2. A fruit
3. A herb
4. Chili pepper
5. One type of alcohol or fruit juice
and from the pantry – salt, pepper and a fat.

What I most like about this list is the fact that it revolves around a seafood. In my experience seafood tastes best when it’s cooked with minimal ingredients and is allowed to shine in the recipe. The most tricky aspect is to pair a fruit with that seafood.

So I put my thinking cap on and began to imagine some seafood and fruit pairings.
A while back I did a
Grilled Mango Recipe
with red chilli peppers and basil leaves for dessert and my family went crazy after it. It struck me that with little tweaks and shrimps added, it can be changed into a great stirfry.

This one-pan stir-fry of Shrimp & Mango has fusion flavours of spicy shrimp, sweet mangoes and aromatic basil. But I didnt want the dish to end up being too dry. So I made a very tart apple cider reduction to pour over it. It instantly picked up the flavours and added juiciness to the whole plate, bringing everything together.

This super simple recipe Shrimp & Mango stir fry with 5 basic ingredients gets done within 10 minutes but it’s guaranteed to evoke oohs and ahhs from you.

Tips: – Reduce the quantity of chilli pepper if you cant handle spicy food. You can also pour in some coconut milk and convert it into a quick sweet n sour curry to pour over rice and cool down the heat.
-you can substitute mango with pineapple and shrimps with boneless chicken or mushrooms.

-Cant find fresh mango? You can use frozen mango too.

-Make it a more filling salad or meal by adding in carrots, broccoli florets and spring peas.

-The heat from cayenne and black pepper completely erase the fishy smell and taste, so even fussy eaters would eat happily.

-besides rice, you can serve it over couscous and noodles as well.

12 shrimps, peeled and deveined
salt to taste
½ teaspoon cayenne pepper powder
1/4 teaspoon black pepper
1 large ripe, firm mango
A few fresh basil leaves
1 cup apple cider or any tart fruit juice
2 tablespoons peanut/ sesame or canola oil

This Is What You Do:
Mix 1 tablespoon apple cider, salt, cayenne pepper and black pepper in a bowl.

Toss shrimp with the marinade in the bowl to coat completely. Cover and refrigerate for 10 minutes.

Meanwhile prepare the apple cider reduction. Just add the remaining juice to a small sauce pan and allow it to simmer till reduced to 1/3 cup. Remove from heat. Set aside.

Peel and cut mango into ½-inch cubes.

Finely chop basil leaves.

Heat oil in a nonstick skillet or wok over medium-high heat.

Remove shrimps from marinade. Add to the hot pan. Cook for just a minute, till the underside is light pink.

Add mangoes and stir fry just another couple of minute or till the shrimps are light pink all over and slightly curled up.

Garnish with basil leaves. Pour reduction on top or serve it on the side.

Enjoy as a warm salad or serve over steamed rice for a complete meal.

Serves: 1

2 Replies to “Shrimp & Mango Stirfry with Apple Cider Reduction”

  1. Oh my goodness, this is fantastic. My mouth is watering already. This would be a great dish for a restaurant to offer. The only thing I would change is to use use Coconut oil as a healthier alternative but otherwise the infusion of herbs, spices and Apple Cider Vinegar looks fantastic. Great job.

    1. Thank you so much for such generous appreciation, Cinnamon Vogue! You are right, coconut oil can be a good substitute. I sometimes serve them over papadums for party starters.

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