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Mango Salad with Shrimp

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

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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. 1

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

  2. 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. 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. 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. 5

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

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Questions

What internal temperature should Mango Salad with Shrimp reach?

For Mango Salad with Shrimp, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of fish sauce in Mango Salad with Shrimp?

The entry for Mango Salad with Shrimp calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Mango Salad with Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Mango Salad with Shrimp uses 1 lb large shrimp, peeled.

Is Mango Salad with Shrimp spicy?

Moderately. The heat in Mango Salad with Shrimp comes from 1 Thai red chili, thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Mango Salad with Shrimp keto-friendly?

A serving of Mango Salad with Shrimp carries 16 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

Does Mango Salad with Shrimp contain peanuts?

Yes: 1/4 cup roasted peanuts, crushed. The full allergen list for this entry is peanuts, shellfish and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Mango Salad with Shrimp keep?

The base of Mango Salad with Shrimp is carrot, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the peanuts at the table so it stays crisp. It does not freeze.

Serve it with

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