- So excited for today's recipe
where you and I are cooking mango shrimp stir-fry.
I've had this recipe on my website for quite a while
and then I thought to myself,
"I've got to show you how to make it,"
because most of you,
that was my husband asking
if we're done cooking this video yet.
So he wants me to save him some
if there are leftovers. (chuckles)
Let's get to it.
So the first thing I'm going to do
is heat up some oil in a large pan,
so I can sauté some chopped onions.
I pre-chopped some onions
because they're just the kind of shortcuts that I do,
so I only have to cry once
and not throughout the entire week
but if you're buying frozen onions that works too.
The onions are going to cook down and soften up
and absorb all the flavors
that we're gonna add to our recipe.
I don't know about you,
but this year I have eaten a lot less seafood
than I normally would,
because I haven't been grocery shopping at the store.
I've been getting a lot of my groceries delivered
and I'm really particular about seafood,
that's just sorta the kind of thing
I like to pick myself,
so I have found a solution
where I ordered today's shrimp from,
they are from FultonFishMarket.com,
I'll stick the link below.
And all of their seafood is wild caught and sustainable,
I mean the shrimp quality are, I was so surprised,
so I have finally found a solution to get reliable seafood
delivered to my door.
So that is something that if you're looking for
to eat more seafood and just,
you're just not shopping or going out to eat as much,
make sure to check them out.
Now that my onions are golden
and really translucent like that,
I'm gonna add some crushed garlic.
If you have diced or chopped garlic, that works too.
And then I'm going to add some soy sauce
and then some chili paste or sriracha,
and the measurements to this recipe
are always gonna be right below the video,
so don't worry, just watch, cook along,
grab the recipe, print it later and some lime juice.
So now that this onion mixture is simmering
that is when we would add our shrimp.
If you're following the recipe,
the recipe calls for a diced mango,
So what I just did is turn off my heat
right before putting my shrimp in,
because the shrimp only take two to three minutes to cook
and it's gonna take me just about that much
to dice my mangoes
and I don't want my shrimp to turn chewy,
so I'm going to turn off the heat, pause the recipe,
and peel my mango, which is one of the reasons
a lot of people don't make mango type of recipes,
because they're like, "I don't know how to cut it,
I don't know how to peel it."
So I just have a vegetable peeler,
and I take the very simple approach of just peeling it.
Now, another thing you can do
is buy frozen mango from the freezer,
the same one that you would use in smoothies
and take it out and it's already diced
and it's usually ripe and ready to be enjoyed.
So that is also a really great tip
because I can already tell
that this mango isn't quite ready
but we're gonna make this recipe anyway.
Okay, so we're having an off-camera discussion
about the proper method of peeling
and dicing mangoes and how some people just slice them,
cut them and then scoop it out.
I would love to know in the comments
how you use mango in your recipes.
Do you peel it first?
Do you slice it first,
or do you just buy it diced and frozen?
Let me know in the comments below.
So the first thing I do is slice one side
and then give myself a flat surface to work with,
that's always really important
with any round vegetable or fruit,
specially when you're using very sharp knives.
And then in the middle,
you're really just left with a hard pit
and if your mango isn't really ripe,
it's kind of hard to tell where to stop slicing.
So, I mean really just play it by ear.
I like to get as much as my mango meat as I can
because I love mango.
But as soon as you start feeling with your knife
that serration of the pit, that's where you stop.
Now, if the mango that you bought at the store
is in really large chunks, the frozen mango,
you can thaw it out and then cut it into smaller pieces.
And when we cook mango,
it's going to release a lot of the sugar and the juices,
so it's the perfect, like sweet and sour
with our soy sauce combination,
that we all just sort of love from takeout,
but this meal is made at home quickly,
because I love using shrimp as a protein
because it cooks in just a matter of minutes.
And my rice is already cooked,
I do have two videos on this channel
on how to cook rice in the rice cooker and on the stovetop.
So if your rice is always too sticky or mushy or hard,
make sure you check out those videos,
because I also have a lot of tips for you
on how to make really great rice at home.
Okay, friends, so now that our mango is diced,
that's why my recipes will say,
one mango diced, in the ingredients,
so you know to prep it before you get started
and we continue with our sauce.
To our onion and soy sauce mixture and all that good stuff,
I'm going to add my shrimp.
So I'm just going to place the shrimp right on my pan
and we want to cook the shrimp just until they're pink,
of course, we're gonna flip 'em over and stuff,
it's only gonna take a couple of minutes,
so it's important that you put your shrimp rather quickly.
I do not like to empty my bag onto my pan,
because then you get a lot of the shrimp juice
or the thawing-out water from the shrimp,
so you do want to make sure that they're nice and dry.
All right, so one thing about cooking shrimp
is that they don't like to be disturbed too much
at the very beginning,
so what I like to do is just cook them on one
for about two minutes or so
and then when they start turning pink,
then you can toss them out.
This isn't like a quick stir-fry
because these are really high-quality shrimp and honestly,
I just want my ingredients to taste really good.
So these tips are always helpful.
Now, how do you know that your shrimp are ready?
Well, you can use some tongs
to kind of lift the ones from the middle and take a peek.
Obviously, the shrimp that are furthest away
from the heat source
are gonna take a little bit longer to cook,
so you can always trade places
without flipping your shrimp.
Now check this out,
this shrimp right here, they've already started to curl,
to shrink a little bit, it's turning pink,
so that is when you would flip it over to the other side
and cook that.
Okay, so once I flipped all the shrimp,
I'm gonna take my mango and put it right on the pan,
because the shrimp don't have that much longer to cook,
so we wanna heat it up, release the juices. I wanna give you a couple of tips
to troubleshoot this recipe,
to make sure it turns out perfect, every time you cook it,
it's really important to cut your mango pieces really small
so that they cook quicker
and they start to release the juice faster
and you don't overcook your shrimp.
If you have some large pieces that are still, like not soft,
you can move the shrimp to the sides of the pan
and bring the mango towards the middle
where the heat source is,
so that the heat focuses on the mango chunks
and the shrimp isn't getting as much.
That way you can kind of quickly cook
that mango a lot faster.
Obviously, our shrimp are now fully cooked and ready.
The mango, you want to make sure that it feels soft,
you could also take a fork
and test it to make sure it pierces through really easily.
So good.
So I've turned off my heat
and I have some shredded coconut flakes
that I'm going to add to this recipe,
it just really adds an awesome texture.
You can put this at the end,
but I like to soften it up a little bit
with the heat of the mango and the shrimp right on there.
I also have some green onions
I'm gonna take half of them and put them right on my pan
and give everything a quick toss.
I don't know if you guys ever order coconut shrimp
when you go out to eat as an appetizer, but the breading,
it's like a big ordeal and process to make at home,
so this is a much healthier version
that you can quickly make.
All right, so I just served myself a bowl
of some rice as my base,
I've been cooking some rice in the meantime,
again, I show you how in a few other videos,
but this is like the perfect base for this.
If you're eating low carb,
feel free to make a bed of lettuce or whatever you use.
And oh my gosh.
Let's check these out.
My mother would be counting how many shrimp we each get
to make sure it's a fair trade,
but me, I'm just gonna serve some.
And then I'm gonna take some, a few fresh green onions,
put it right over the top
and ooh!
Best part of the show here.
(joyful energetic music)
(chews food)
Unbelievable.
And the larger shrimp
really make a difference in this recipe,
there's a lot of like meat, high quality,
I definitely would recommend getting them delivered,
if you still want quality seafood right now
and of course, I mean,
if you just need some more quick dinner ideas,
make sure you check the video also right below,
because like this one,
it comes together in about 10 minutes,
I'm here to help you out and hit that red subscribe button,
so you and I get to do this every single week.
See you next time.
(joyful energetic music)