I can’t keep mangoes around for long…I usually devour them on sight, and it is never pretty. Seriously, if footage got out, it could jeopardize my professional career. Fun fact: it may actually be genetic, since my dad eats corn like a dinosaur…
Now, if I can get myself to slow down, I might notice when the mango isn’t fully ripe, and switch up my approach. Green mangoes are pretty hard and sour, but they are still great for pickling, and quick cooking methods like stir-fries. I did something similar way back in 2018, but this one comes with an extra two years of experience!
You can adjust this recipe to fit your taste, but the key here is balance: sweet vs. sour; spicy vs. bitter, and so on. You want all the flavor profiles to work together.
So, you’re going to cook this in shifts– first the shrimp, ideally with the shells on. Cook them just long enough to sear, set them aside so that they don’t overcook. Then, use the mango and shallots to deglaze, add the peppers, and herbs. Keep everything moving, and season to taste.
Once the mango softens, you’re in business. The heat will bring out more of the sugars, and mellow out the sour flavor. Layer that with the complex heat from the habañero, sweet shallots, and bitter bell pepper. Add the herbs in at this stage, and season to taste.
Once you’re happy, add in cooked rice noodles, and a little soy sauce, and mix well. Add a little extra oil if the wok dries out, and maybe a final shot of lime juice. That’s it–a true easy recipe that looks, and tastes like it needs a few dozen steps!
1 lb Shrimp
1 Green Mango, diced
1 Shallot, sliced thinly
1 Habañero, minced
1 Bell Pepper, sliced thinly
3 Cloves of Garlic, minced
1 Tsp Ginger, minced
3 Green Onions, sliced thinly
1/2 Cup Cilantro, chopped
4 Cups Rice Noodles, precooked
1 Tbs Paprika
1 Tbs Coriander
1 Tsp Turmeric
2 Tbs Soy Sauce
2-3 Tbs Vegetable Oil
1/4 Tsp Sesame Oil
Salt & Pepper to taste
- Season the shrimp lightly with salt, pepper, and paprika, then sear in the wok with about a tablespoon of vegetable oil. Stir occasionally, then remove from the wok.
- Add another tablespoon of oil, then deglaze with the mango, shallots, and lime. Stir, then add the peppers, garlic and ginger.
- Season with soy sauce, coriander and turmeric. Stir in the herbs, green onion, and rice noodles. Add remaining oil if needed, and stir to coat evenly.
- Return the shrimp to the wok, and add sesame oil. Taste for seasoning once fully cooked.
- Plate and serve.