Mango Salad with Shrimp

Name: Mango Salad with Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb large shrimp, peeled; 2 green mangoes, julienned; 1 carrot, julienned; 1/2 cup mint and cilantro, chopped; 2 tbsp fish sauce; 2 tbsp lime juice; 2 tbsp granulated sugar; 2 cloves garlic, minced; 1 Thai red chili, thinly sliced; 1/4 cup roasted peanuts, crushed

Crisp green mango tossed with poached shrimp, fresh herbs, and a savory fish sauce dressing.

25 minEasyServes 4220 cal/serving

VietnameseSaladStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb large shrimp, peeled
2 green mangoes, julienned
1 carrot, julienned
1/2 cup mint and cilantro, chopped
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp granulated sugar
2 cloves garlic, minced
1 Thai red chili, thinly sliced
1/4 cup roasted peanuts, crushed

Instructions

1

Bring a pot of water to a boil over high heat.
2

Add 1 lb peeled large shrimp and cook for 2 to 3 minutes until pink and the internal temperature reaches 145 degrees F. Drain and transfer to an ice bath to cool.
3

In a bowl, whisk together 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp granulated sugar, 2 cloves minced garlic, and 1 thinly sliced Thai red chili until sugar dissolves.
4

Combine 2 julienned green mangoes, 1 julienned carrot, 1/2 cup chopped mint and cilantro, and cooled 1 lb peeled large shrimp in a large mixing bowl.
5

Pour dressing over the salad, toss gently, and top with 1/4 cup crushed roasted peanuts before serving.

Questions

How long does Mango Salad with Shrimp keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Mango Salad with Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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