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Ginger-Chutney Shrimp Stir-Fry Recipe

Ginger-Chutney Shrimp Stir-Fry Recipe

I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. —Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 2 tablespoons peanut or canola oil
  • 1 pound uncooked medium shrimp, peeled and deveined, tails removed
  • 1 tablespoon minced fresh gingerroot
  • 3 cups frozen pepper and onion stir-fry blend, thawed
  • 3/4 cup mango chutney
  • 2 tablespoons water
  • 3/4 teaspoon salt
  • Hot cooked rice, optional

Directions

  • 1. In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry 4-5 minutes or until shrimp turn pink. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice. Yield: 4 servings.

Nutritional Facts

1 cup (calculated without rice): 356 calories, 8g fat (1g saturated fat), 138mg cholesterol, 1102mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 19g protein

Reviews for Ginger-Chutney Shrimp Stir-Fry

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MY REVIEW
Reviewed Oct. 10, 2013

"I used chicken instead of shrimp and omitted the salt. Could not find onion/pepper mix so I substituted frozen Asian stir fry mix. Definitely a recipe I will come back to!"

MY REVIEW
Reviewed Oct. 8, 2013

"Marvelous ! I make a lot of dishes with shrimp, but I would never have thought to add mango to the mix. My store didn't carry a mango chutney, so I used a mild mango-peach salsa, which altered the flavors from the original recipe, I'm sure, but the essence of these flavors were there. Yummy. I will definitely make this again. (I omitted the water and salt)."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.