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Spicy Thai Mango Shrimp Sauté


  • 1 pound cooked spaghetti or rice noodles
  • 2 tablespoons extra virgin coconut oil
  • 1 red pepper, diced
  • ½ cup yellow onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup carrots, thinly sliced
  • 1 cup broccoli stems, thinly sliced
  • 1 pound tiger shrimp, cleaned and butterflied
  • 1 7-ounce bag Thai Mango Simmer Sauce by Saffron Road
  • 1 cup roughly chopped peanuts
  • 3-5 basil leaves, chopped
  • 1 teaspoon red chili flakes (optional)
  • ½ cup red chili paste or sauce (optional)


  1. Cook the noodles and set aside in a bowl with a neutral-flavored oil such as grape seed or sunflower.
  2. In a medium sauté pan, gently heat the oil. Add the red pepper, onion and garlic and also the salt and pepper. Cook until the onions become translucent.
  3. Add the carrots and broccoli and cook until they are softened. Add the shrimp and cook until they turn pink on both sides, about 5-7 minutes.
  4. Add the Saffron Road Thai Mango Simmer Sauce. Stir it in until it's thoroughly blended and heated up well. Add about ⅓ cup of the peanuts and the basil leaves. Add crushed red pepper flakes if desired.
  5. Remove from heat and serve with peanuts and chili flakes or chili sauce on the side.
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