Chef Ming Tsai’s Contessa Shrimp and Mango Stir-fry with Snap Peas - See more at:

4 servings



  • 2 pounds Contessa large Uncooked Tail-on Shrimp

  • 1 pound snap peas, ends trimmed (optional)

  • 1 tablespoon asian sesame oil

  • 1 tablespoon cornstarch

  • 1 tablespoon soy sauce

  • 2 tablespoons grape seed oil or canola oil

  • 1 tablespoon chile oil,

  • 1/4 cup scallions, diced

  • 2 cups spicy mango salsa (see below for recipe)

  • Kosher salt to taste

  • Freshly ground black pepper to taste


  • Fill a large bowl with water and add ice.

  • Bring a large pot of salted water to a boil and add the snap peas.

  • Blanch for 1 – 2 minutes or until they brighten and have lost their raw taste.

  • Drain the snap peas and transfer them to the ice water.

  • When cold, drain.

  • In a large bowl combine the shrimp, sesame oil, cornstarch, soy sauce, and mix together.

  • Set aside for 10 minutes.

  • Heat a wok or heavy sautee pan over high heat.

  • Add the grape seed oil and swirl to coat the pan.

  • Add shrimp and stir-fry until just cooked through.

  • Add the snap peas and the salsa.

  • Season with salt and pepper to taste.

  • Garnish with chile oil and scallions. Serve.

Chef Ming Tsai’s Mango Salsa:

  • Serving size: 6 cups

  • Lasts 1 – 1 1/2 weeks, refrigerated.

  • 5 large ripe mangos, peeled and cut into 1/4-inch slices

  • 2 medium red onions, cut into 1/4-inch slices

  • 2 red jalapenos, stemmed and minced

  • 1 tablespoon fresh ginger, peeled and minced

  • 2 tablespoons traditional spicy sambal or store-bought sambal

  • or hot pepper sauce

  • 1/3 cup fresh lime juice (from 6 to 8 limes)

  • Kosher salt and freshly ground black pepper to taste

  • In a large, nonreactive bowl, combine the mangos, onions, jalapenos, ginger, sambal, and lime juice, blend gently.

  • Season with salt and pepper.

  • Use or refrigerate.