Shrimp and Mango Salad with Glass Noodles
Dive into the vibrant flavors of this Shrimp and Mango Salad with Glass Noodles, a refreshing and light dish that's perfect for a quick lunch or a colorful dinner. This recipe combines tender shrimp, sweet juicy mango, and crunchy julienned vegetables like cucumber and carrot, all tossed with chewy glass noodles. Fresh mint and cilantro add an aromatic punch, while a zesty lime dressing with hints of fish sauce and soy ties everything together. Finished with a sprinkle of crushed peanuts for extra texture, this salad is a delightful balance of sweet, savory, tangy, and spicy. Ready in just 30 minutes, this easy-to-make dish is not only packed with vibrant flavors but also gluten-free, making it a healthy and delicious option for any occasion.
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Recipe Information
Ingredients
- 300 grams Shrimp (peeled and deveined)
- 100 grams Glass noodles
- 1 large Mango (ripe, diced)
- 1 medium Cucumber (thinly sliced)
- 1 medium Carrot (julienned)
- 10 grams Fresh mint leaves
- 10 grams Fresh cilantro leaves
- 1 small Red chili (thinly sliced)
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Soy sauce
- 2 cloves Garlic (minced)
- 3 tablespoons Peanuts (crushed)
- 0.5 teaspoons Salt
- 1 teaspoon Vegetable oil
- 1 liter Water
Instructions
Bring 1 liter of water to a boil. Add the glass noodles and cook for 3-4 minutes or until tender. Drain, rinse with cold water, and set aside.
Season the shrimp with 0.5 teaspoons of salt. Heat 1 teaspoon of vegetable oil in a skillet over medium heat. Add the shrimp and sauté until pink and fully cooked, about 2-3 minutes per side. Remove from heat and let cool.
In a small bowl, whisk together lime juice, fish sauce, brown sugar, soy sauce, and minced garlic until the sugar is dissolved. This will be your dressing.
In a large salad bowl, combine the cooked glass noodles, mango, cucumber, carrot, mint leaves, cilantro leaves, and red chili.
Add the cooked shrimp into the salad bowl and gently toss to combine.
Pour the dressing over the salad and mix well, ensuring everything is evenly coated.
Garnish with crushed peanuts before serving.
Serve immediately and enjoy your refreshing Shrimp and Mango Salad with Glass Noodles.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 48.7 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 392 mg | 30% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
