Thai 10 min

Thai Mango Salad with Shrimp

Name: Thai Mango Salad with Shrimp
Total time: 10 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 firm-ripe mangoes, peeled and julienned; 1 lb large shrimp, grilled or poached; 3 shallots, sliced thin; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro; 1/4 cup roasted peanuts; 1 red chili, minced; 3 tablespoons fish sauce; 3 tablespoons lime juice; 2 tablespoons palm sugar or brown sugar; 1 clove garlic, minced; Toasted coconut flakes for garnish (optional)

seafoodhealthydairy-freegluten-freequick

Ingredientsfor 2

260

Cal

24g

Protein

26g

Carbs

Fat

12 firm-ripe mangoes, peeled and julienned
21 lb large shrimp, grilled or poached
33 shallots, sliced thin
41/2 cup fresh mint leaves
51/2 cup fresh cilantro
61/4 cup roasted peanuts
71 red chili, minced
83 tablespoons fish sauce
93 tablespoons lime juice
102 tablespoons palm sugar or brown sugar
111 clove garlic, minced
12Toasted coconut flakes for garnish (optional)

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Instructions

1
Make the dressing: whisk fish sauce, lime juice, palm sugar, garlic, and minced chili until sugar dissolves. Taste — it should be aggressively balanced: sour, salty, sweet, spicy.
2
Grill or poach shrimp until just pink and curled. Cool to room temperature — slightly warm shrimp will wilt the fresh herbs.
3
Combine julienned mango, shallots, mint, and cilantro in a large bowl. Pour dressing over and toss gently. Add shrimp and toss once more.
4
Plate and top with roasted peanuts and toasted coconut flakes. The salad should be vivid, fresh, and intensely dressed — not lightly dressed. Eat within 30 minutes before the herbs wilt and mango releases too much juice.