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🍽️ Sweet and Sour Shrimp with Mango

477 kcal · 30 min · 4 servings

Ingredients

• 200 g red bell peppers (1 red bell pepper)
• 125 g carrots (1 carrot)
• 1 red onion
• 10 g ginger (1 piece)
• 200 g small mango (1 small mango)
• 400 g shrimp (ready for cooking)
• salt
• pepper
• 1 tbsp oil
• 100 ml orange juice
• 2 tbsp red wine vinegar
• 4 tbsp ketchup
• 1 tbsp honey
• 2 stalks cilantro

Instructions

1. 1. Wash the bell pepper and cut it into quarters.
2. 2. Remove the seeds from the bell pepper and cut the flesh into coarse cubes.
3. 3. Wash the carrot and peel it using a vegetable peeler.
4. 4. Cut the peeled carrot into thin strips.
5. 5. Peel the onion and cut it into eight large wedges.
6. 6. Peel the ginger and cut it into thin strips.
7. 7. Peel the mango and slice the flesh off the stone in thick slices.
8. 8. Dice the mango slices into small pieces.
9. 9. Rinse the shrimp briefly under running water.
10. 10. Pat the shrimp dry with a kitchen towel.
11. 11. Season the shrimp with salt and pepper.
12. 12. Heat the oil in a wok or a large frying pan.
13. 13. Fry the shrimp in it until browned on all sides.
14. 14. Remove the cooked shrimp from the pan and set them aside.
15. 15. Fry the onion, carrot, and pepper pieces for 3 to 4 minutes, stirring constantly.
16. 16. Add the ginger strips and cook them briefly together.
17. 17. Add the orange juice, vinegar, ketchup, and honey to the pan.
18. 18. Let the sauce simmer for 2 minutes.
19. 19. Wash the coriander plant and shake off excess water.
20. 20. Pluck the coriander leaves from the stems.
21. 21. Add the prepared shrimp and mango cubes back into the pan.
22. 22. Season the mixture again with salt and pepper to taste.
23. 23. Let everything simmer for another 1 minute.
24. 24. Sprinkle the dish with the fresh coriander leaves.
25. 25. Serve the shrimp hot, ideally with rice.

Nutrition per serving

• kcal: 477
• Protein: 45 g · Fett/Fat: 9 g · Carbs: 48 g