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Thai Mango Shrimp Stir Fry – Bright, Sweet, and Savory Weeknight Magic

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails optional)
  • 2 ripe mangoes, peeled and sliced into thin wedges (use firm-ripe, not mushy)
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 small carrot, julienned (optional but adds crunch)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 scallions, sliced (whites and greens separated)
  • 1–2 small red chilies, thinly sliced (Thai bird’s eye for heat, or jalapeño for milder)
  • 2 tablespoons neutral oil (canola, avocado, or peanut oil)
  • Handful of fresh cilantro, roughly chopped
  • 2 tablespoons fish sauce (or soy sauce for a milder, non-fishy option)
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1–2 tablespoons lime juice, to taste
  • 1 tablespoon brown sugar or palm sugar
  • 1 teaspoon rice vinegar (optional for extra tang)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry, for thickening)
  • Steamed jasmine rice or rice noodles
  • Lime wedges
  • Crushed roasted peanuts (optional)

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.
  2. Mix the sauce: In a small bowl, whisk fish sauce, soy sauce, lime juice, brown sugar, and rice vinegar. Taste and adjust: add more lime for brightness or more sugar for balance. Stir in the cornstarch slurry and set aside.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl until shimmering.
  4. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Transfer to a plate. Do not overcook.
  5. Sauté aromatics: Add the remaining 1 tablespoon oil. Toss in garlic, ginger, scallion whites, and sliced chilies. Stir for 30 seconds until fragrant.
  6. Add vegetables: Stir in red onion, bell pepper, and carrot. Cook 2–3 minutes, keeping them crisp-tender. You want color and snap.
  7. Add mango: Gently fold in mango slices. Cook 30–60 seconds so they warm but don’t break down.
  8. Sauce it up: Give the sauce a quick stir, then pour it into the pan. Toss everything gently. The sauce should thicken and glaze the shrimp and vegetables in about 1 minute.
  9. Finish and garnish: Return shrimp to the pan with any juices. Toss to coat. Remove from heat. Sprinkle with scallion greens and cilantro. Taste and adjust seasoning with extra lime or a splash of soy if needed.
  10. Serve: Spoon over steamed jasmine rice or twirl through rice noodles. Add lime wedges and crushed peanuts for crunch.