This Ginger-Chutney Shrimp Stir-Fry is a vibrant and flavorful dish that balances the sweet and tangy notes of chutney with the zing of fresh ginger. It’s a quick and easy recipe, perfect for a weeknight dinner that feels a little more special. The shrimp are lightly sautéed and then tossed with a medley of colorful vegetables, all coated in a delicious ginger-chutney sauce that brings a delightful twist to this stir-fry. Serve it over rice or noodles for a satisfying, wholesome meal.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons chutney (mango or any preferred variety)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Cooked rice or noodles for serving
- Fresh cilantro, for garnish
Instructions:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Remove from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
- Add the garlic and ginger to the skillet, cooking for another 1-2 minutes until fragrant.
- In a small bowl, whisk together the chutney, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Pour the sauce over the vegetables and stir to combine.
- Return the shrimp to the skillet and toss everything together until heated through and well coated with the sauce.
- Season with salt and pepper to taste.
- Serve over rice or noodles, garnished with fresh cilantro.
