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.
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.
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.
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.
Asian Shrimp with Mango & Peach Chutney
A Platter Talk Exclusive
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Servings: 4 servings
Calories: 367kcal
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 ½ 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 ½ 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
- ⅓ cup fresh cilantro chopped.
- 1 pinch hot red pepper flakes
- 1 pinch ground cayenne pepper
- ½ 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
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.
Nutrition
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
Maddi'sMommy
Oh my gosh yum! There is so much flavor in this and it's gorgeous too.
Debi @ Life Currents
Yummy! The colors and textures make this look so appealing. Thanks for sharing this one with everyone. I was just telling Kc the other day that I have never cooked with mango. Guess I need to try!
Krystal Butherus
Shrimp is my favorite! I love the addition of mango too.
Liz Mays
Those flavors would just be fantastic together. It's also gorgeous!
Housewife Eclectic
Could I just use more mango and no peach? We have peach allergies in our house.
Stacey Werner
I like the N & D combination! Oh, and I love shrimp, yum!
Mistee Dawn
Yum! That looks absolutely delicious. Never had this before!
Kung Phoo
Mango has been my food of the summer.. we have a ton of fresh fish here in NY, so we can make this with ease..
Life Tastes Good
I love mango with anything! Looks delicious Dan!
Sandra Shaffer
Well I can only imagine what your meals will be like with an abundance of fresh seafood! This looks amazing! I love all the flavors, especially that peanut sauce. I could eat it by the spoonful!