Asian Shrimp with Mango & Peach Chutney
on Jul 15, 2014, Updated Oct 15, 2021
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I have a love of just about any seafood. To be more specific, it can be fresh lake or river food as well. Being landlocked in the mid-west can sometimes present challenges to enjoying fresh fish and the like. Although I don’t have a complete tolerance for enjoying dishes prepared from frozen seafood, there are certain instances when I am happy to take what is available to us here in Wisconsin. I put this together the other evening using some frozen shrimp from my favorite grocer and in all honesty, they were delicious, along with the rest of the meal.
We may not always have access to fresh seafood here, but this time of year there is no shortage of fresh produce and it seem as though I have been pursing the use of such with a passion, knowing full well the growing season is so limited, especially here in the mid-western U.S.
Asian Shrimp with Mango & Peach Chutney
Ingredients
for the peanut sauce
- 2 tablespoons reduced fat peanut butter, such as Jiff
- 2 tablespoons low sodium soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons finely sliced green onions
- 2 clovers garlic, crushed
- juice from 1/2 lime
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil
- 1 pinch granulated sugar
- 1 pinch kosher salt
for the mango and peach chutney
- 1 tablespoon olive oil
- 1 ripe mango, peeled and diced into 1/2 inch or smaller cubes.
- 2 ripe peaches, cubed into small pieces
- 6 cherry tomatoes, washed and halved
- juice from 1 lime
- 1 tablespoon red wine vinegar
- 1/3 cup fresh cilantro, chopped.
- 1 pinch hot red pepper flakes
- 1 pinch ground cayenne pepper
- 1/2 teaspoon curry powder
- 1 pinch kosher salt
for the cellophane noodles and shrimp
- 2 rolls dried cellophane noodles
- 1 lb fresh or frozen 31-40 count shrimp, 31 to 40 shrimp per pound, deveined and peeled
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 pinch hot red pepper flakes
Instructions
(prepare in this order)
for the peanut sauce
- In small saute pan, heat olive oil and add garlic and green onion, saute until soft.
- Add peanut butter and soy sauce, reduce heat and stir until peanut butter is melted.
- Add remaining ingredients, stir until everything is well incorporated.
- Cover over lowest heat setting until ready to serve.
for the mango and peach chutney
- Using large saute pan, heat olive oil over medium low heat.
- Add remaining ingredients, 1 at a time, using a wooden spoon to stir as you add.
- Continue to stir and heat until chutney becomes melded and fruit is softened.
- Reduce heat to lowest setting, cover until ready to serve.
for the cellophane noodles and shrimp
- Prepare cellophane noodles as directed, drain and rinse, allow to cool.
- Using saute pan, heat olive oil over medium high heat.
- Add shrimp, garlic, and pepper flakes.
- Stir continuously, 3 to 5 minutes until shrimp are pink and soft.
- While the noodles are cooking, prepare the shrimp.
- Using saute pan, heat olive oil over medium high heat.
- Add shrimp, garlic, and pepper flakes.
- Stir continuously, 3 to 5 minutes until shrimp are pink and soft.
- to serve
- Plate noodles, top with peanut sauce, then shrimp, then chutney.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh this combo sounds super fun! I cannot wait for Mango season to begin!
As a fellow seafood lover, I am behind you 100%! This dish looks absolutely fab.
So delicious- mangoes make everything better!
Wow, this recipe makes me think of summer! I adore the combination of sweet fruit with seafood, and this is so colorful and healthy ~ love it!
I love those vibrant colors, looks like an interesting meal!
This looks gorgeous, I love seafood too! I’ve never tried glass noodles before but they look so interesting…
My girls love shrimp and mango. This would be a yummy treat for them.
Oh that looks beautiful and I bet it tastes fantastic