Sautéed Shrimp with Mango and Asparagus

Sautéed Shrimp with Mango and Asparagus

This is a very simple and delicious shrimp recipe that is perfect for Spring.

Cleaning  the Shrimp

1 lb. large shrimp (16-20 size)

1 tbs salt

Shell and devein the shrimp.  In a large bowl, sprinkle shrimp with salt, gently rub with your hands. Then wash them under cold running water, until the water is clear. Drain and pat dry with paper towels. Place in mixing bowl.

Velveting Shrimp

2 tbs vodka or vermouth 

1 tbs oil

1 tsp cornstarch 

Add the vermouth or vodka, oil, and cornstarch into the mixing bowl with the shrimp and mix well. Covered with plastic wrap and keep refrigerated.

Other Ingredients

2 tbs corn oil or light olive oil

1 small knob of ginger, peeled and julienne

3 cloves of garlic, thinly sliced

1 mango, peeled and cut into ½” cubes

1 cup Asparagus (about 6), cut into 1 ½ inch pieces

1 tbs soy sauce

1 tbs ketchup

½ tsp kosher salt

¼ cup chicken stock


  1. Mix the soy sauce, ketchup, salt, and chicken stock in a medium bowl
  1. Heat 2 tbs of oil in a non-stick pan over high heat.  Add the shrimp and sauté while stirring constantly until the shrimp turn pink.  Spoon into a plate.  
  1. Sauté garlic in the same pot for 1 minute.  Then add mango and asparagus, while stirring for about 3 more minutes.  Finally, add the shrimp and the soy sauce mixture and sauté until the sauce coats the shrimp. 
  1. Transfer the cooked shrimp to a plate.  Garnish with Cilantro and serve.

Chef’s Note

Most shrimp sold are previously frozen. It is best to buy shrimp with the shell on, though you will need to shell and devein the shrimp.  You should rub with salt to clean the shrimp, then rinse under the cold water until the water is clean. This is a very important step.  It will not only clean the shrimp but also help remove the iodine taste.

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