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Ginger-Chutney Shrimp Stir-Fry

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.
  • Makes
    4 servings


  • 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


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

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Average Rating:
  • David
    Oct 5, 2019

    The prospect of chutney

  • SColson132
    Apr 5, 2019

    Excellent recipe!

  • Clutchperformer
    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!

  • Beema
    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).