Description
A refreshing Thai Mango Shrimp Salad that combines sweet mangoes, succulent shrimp, and crunchy vegetables, all tossed in a zesty dressing.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe mangoes, diced
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons fish sauce
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon olive oil (for cooking)
- Salt, to taste
Instructions
- Start by cooking the shrimp. In a medium saucepan, bring water to a boil. Add the fresh shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook. Drain and set aside to cool.
- While the shrimp is cooling, slice the ripe mango, red bell pepper, cucumber, and red onion. Place them in a large mixing bowl.
- In a small bowl, whisk together the lime juice, fish sauce, olive oil, chili flakes, and salt. Adjust the seasoning to taste.
- Once the shrimp has cooled, add it to the bowl with the sliced vegetables. Pour the dressing over the shrimp and vegetable mixture. Toss everything together until all ingredients are well coated with the dressing. Finally, gently fold in the chopped cilantro.
Notes
- Store in an airtight container in the refrigerator and consume within 1-2 days.
- This salad is best served fresh and is not recommended for freezing.
- For added flavor, marinate the shrimp in lime juice and garlic before cooking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Thai Mango Shrimp Salad, Summer Salad, Healthy Salad, Shrimp Recipe