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Shrimp Mango Salad, Food Gypsy

Spicy Mango Sprimp Salad


  • Author: Cori Horton
  • Prep Time: 39 minutes
  • Cook Time: 1 minute
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Diet: Gluten Free

Description

Looking for a sensational summer salad? Look no further than Spicy Mango Shrimp Salad. It’s light, refreshing, and PACKED with big Thai flavour! How to stay cool (and drool) in the summer heat.


Ingredients

• 1 – 2 ripe, firm mango(s), peeled, sliced julienne
• 1 small English cucumber, seeded, sliced julienne
• 2 green onions, thinly sliced
• 1/2 red bell pepper, seeded, sliced julienne
• 1/3 cup snow peas, sliced julienne
• 6 – 8 large shrimp, deveined, peeled & cleaned
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• 1 lime, juiced
• 1/2 tablespoon fish sauce
• 3 teaspoons sugar
• 1 tablespoon rice vinegar
• 1/8 tsp red pepper flakes (optional)
• 1/4 cup cilantro, finely chopped
• 1/4 cup mint
• 1/4 cup basil
• 3 tablespoons roasted peanuts or cashews, roughly chopped (optional


Instructions

1. Cut mango, cucumber, green onions, red pepper, and snow peas into julienne. Reserve in large bowl.
2. Mince garlic, and ginger. In a small bowl or jar combine garlic, ginger, sesame oil, lime juice, fish sauce, sugar, rice vinegar, and chili flakes (if using) stir to combine and melt the sugar. Dress fruit and vegetables with a little over half the vinaigrette, toss and reserve cold.
3. While salad chills, boil a small pot of water. Drop deveined, cleaned, and peeled shrimp straight into boiling water and remove immediately from the heat. Wait one minute while shrimp colour to a bright, opaque pink. Drain shrimp. Immediately chill in ice water bath. Let shrimp stand in ice water for 3 – 5 minutes. Drain, dry, and add shrimp into a small bowl. Dress with two tablespoons vinaigrette, toss and reserve cold until serving (1 hour is good, but overnight it even better).
4. To serve: remove mango vegetable mix and shrimp from the fridge. Let stand at room temperature for about ten minutes. Drain extra vinaigrette, leaving about half in the bottom of the bowl. Toss salad with fresh herbs. I list the herbs in 1/4 cups, but the amount is personal, to your taste. Plate salad mix, heaping it high. Top with chilled marinated shrimp, finish with chopped peanuts or cashews. And… enjoy!

Notes

Note: I’ve seen many sites that recommend peeling a mango by pressing a half-moon mango slice against the edge of a glass. Please don’t attempt that. Firm mangos are just that – firm. The pressure of the firm fruit could cause the glass to break.

So, let’s just stick to proper tools and stay safe in the kitchen, shall we?! Use a large spoon, or gently peel with a good old-fashioned peeler.

  • Category: Salads
  • Method: Boiling
  • Cuisine: Thai

Keywords: Mango Shrimp Salad, Thai Mango Shrimp Salad