Asian Shrimp with Mango & Peach Chutney

5 from 2 votes

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Asian Shrimp is one of my favorite Asian recipes. Simple to make and loaded with flavor, I’m about to show you how to make this easy family meal in just 40 minutes.
 a close up of Asian shrimp and mango peach chutney

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.

a pot of Asian shrimp with mango peach chutney

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.

A plate of Asian shrimp and mango peach chutney

This dish is a fusion of sorts.  I have never worked with cellophane noodles, and (don’t judge me but… they’ve been on my mind lately.   Also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles, they are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.  Often you will find these in spring rolls and other such eats.
Shrimp with mango.
With this little meal, the contrasting flavors of fresh peaches and mango with a peanut sauce were all brought together with the shrimp and funky noodles I had been pining.  Once again, most important – the combo was not just nutritious, it was delicious.   We call it the N & D combo.  You’ll call it wonderful.
A plate of shrimp with peach.
©Platter Talk

Asian Shrimp with Mango & Peach Chutney

5 from 2 votes
A Platter Talk Exclusive
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 4 servings


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


(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.


    Consider crunchy peanut butter for the peanut sauce or the addition of 2 tablespoons crushed peanuts.
    Adjust consistency of peanut sauce as necessary. If it becomes too thick from reduction, add a small amount of water or olive oil or soy sauce and stir to desired consistency.
    Add 1 teaspoon nam pla (fish sauce) to cellophane noodles and stir, prior to plating. This will help loosen the noodles and help prevent them from sticking together.


    Calories: 367kcal, Carbohydrates: 23g, Protein: 28g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 286mg, Sodium: 1223mg, Potassium: 450mg, Fiber: 3g, Sugar: 15g, Vitamin A: 1049IU, Vitamin C: 38mg, Calcium: 186mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Course: Entree
    Cuisine: Asian
    Tried this recipe?Mention @plattertalk or tag #plattertalk!

    Meet the Platter Talk Guys

    Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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    5 from 2 votes

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    1. 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!