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.
Heavens-I haven’t eaten anything yet today and now I am seriously hungry just looking at that lovely dish you whipped up! I have never tried those noodles –maybe one of these days. OH and I love shrimp–frozen or fresh!!
That looks as gorgeous as it sounds! Yum.
I better hurry Mango season seems to be wrapping up here and I never seem to get my share. GREG
Love the colors in this! It’s gorgeous, and the flavors sounds so good. Lovely recipe — thanks.
What a beautiful dish! And the chutney sounds fabulous. Bravo!
You know we are just getting into Mangos! And we love all the flavors with this shrimp dish, even the peach chutney sounds amazing! Wow!
The first time I tasted Shrimp & Mango combination was in Singapore & I loved it. I really know how good your dish must be tasting. Lovely clicks & I am drooling right now:) After moving to Austin, I miss sea food varieties here:(
Thanks for your comments; I’m sure this tastes even better in Singapore but we had to settle for Wisconsin :-).
Oh my goodness Dan…I am so completely blown away by this dish! The beautiful colors and intriguing flavor profile instantly caught my attention, making me want to incorporate it into my summer entertaining menus. Thank you for giving us another incredible dish…sharing all around!
Thanks so much, Linda. I wasn’t sure where we were going with this entree but I have to say, I love where we ended up. It’s quite simple, and as is so often the case, very delicious. I appreciate your kind comments!
Gorgeous and looks wonderfully delicious!
Debi, thanks so much!
This dish looks so good Dan – I love the colors and the whole flavor profile.
Thanks, Patty! It’s pretty and delicious!