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Thai Inspired Stir Fried Shrimp and Mango

Thai Inspired Stir Fried Shrimp and Mango

Adapted from Running to the Kitchen

Course Entree
Cuisine Asian, Thai


  • 2 T extra virgin coconut oil
  • 3 T minced garlic
  • 1/2 red onion, thinly sliced
  • 2.5 T fish sauce
  • 2.5 T fresh lime juice
  • 1.5 T cider vinegar
  • 1.5 T agave syrup (or sugar)
  • 1-3 t red chile pepper paste, to taste
  • 3 long sweet chile peppers, thinly sliced into rings (could do a mix of sweet and hot peppers if you can handle them)
  • 1 lb medium shrimp, defrosted if frozen
  • 3 cups chopped mango (I used frozen)
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped cilantro or Thai basil
  • jasmine rice for serving
  • Sriracha for serving


  1. Heat the coconut oil in a large skillet over medium heat. I find nonstick easiest for seafood. 

  2. Once the oil is melted, add the  garlic and sauté for 1-2 minutes, stirring to prevent burning. Then add the sliced onion and continue sautéing for 5-7 minutes until softened.

  3. Add the fish sauce, lime juice, cider vinegar, agave syrup and red chile pepper paste. Stir and bring to a boil. Add the sliced pepper rings.  Let cook for 2-3 minutes.

  4. Add the shrimp and let cook for 3-5 minutes until shrimp are turning pink and opaque, about 2 minutes.

  5. Add the mango, stir to incorporate and cook an additional minute or 2, until shrimp are cooked through and mango is heated.

  6. Serve with jasmine rice and garnish with chopped peanuts and cilantro or Thai basil. Drizzle with Sriracha for those like some kick.