Thai Mango Salad with Marinated Shrimps
Elevate your salad game with this vibrant Thai Mango Salad with Marinated Shrimps, a delightful fusion of tropical flavors and zesty Thai spices. Crisp green mango, julienned carrots, cucumbers, and red bell peppers create a refreshing base, while tender, marinated shrimps cooked to perfection add a savory punch. Tossed in a tangy-sweet dressing of lime juice, fish sauce, brown sugar, and sesame oil, every bite bursts with bold, aromatic flavors. Garnished with crunchy roasted peanuts and fresh cilantro, this salad is as visually stunning as it is mouthwatering. Ready in just 25 minutes, this quick and healthy recipe is perfect for a light lunch, a dinner side, or a crowd-pleasing dish at your next gathering. Whether you're exploring Thai cuisine or seeking a new twist on summer salads, this recipe delivers a balance of textures and tastes that’ll leave you craving more!
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Recipe Information
Ingredients
- 2 Green mango
- 300 grams Shrimps (peeled and deveined)
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 Garlic cloves (minced)
- 1 Thai bird's eye chili (finely chopped)
- 1 Carrot (julienned)
- 1 Cucumber (julienned)
- 1 Red bell pepper (julienned)
- 3 tablespoons Roasted peanuts (chopped)
- 2 tablespoons Fresh cilantro leaves
- 1 teaspoon Sesame oil
Instructions
1. Prepare the marinade for the shrimps. In a bowl, mix 2 tablespoons of lime juice, 1 tablespoon of fish sauce, 1/2 tablespoon of brown sugar, 1 minced garlic clove, and the chopped Thai chili. Add the shrimps and toss to coat evenly. Let the shrimps marinate in the fridge for 15 minutes.
2. While the shrimps are marinating, peel and shred the green mango into thin strips using a julienne peeler or knife. Place the mango strips into a large salad bowl.
3. Add the julienned carrot, cucumber, and red bell pepper to the salad bowl with the mango.
4. Heat a non-stick skillet over medium-high heat. Add the marinated shrimps (discarding excess marinade) and cook for about 2 minutes on each side or until they turn pink and opaque. Remove from heat and set aside to cool slightly.
5. Prepare the salad dressing by whisking together 1 tablespoon of lime juice, 1 tablespoon of fish sauce, 1/2 tablespoon of brown sugar, 1 minced garlic clove, and 1 teaspoon of sesame oil. Taste and adjust seasoning if needed, balancing the saltiness, tanginess, and sweetness.
6. Pour the dressing over the mango and vegetables in the salad bowl. Toss well to combine.
7. Add the cooked shrimps to the salad and gently toss to incorporate.
8. Sprinkle the salad with chopped roasted peanuts and fresh cilantro leaves for garnish.
9. Serve immediately and enjoy your refreshing Thai Mango Salad with Marinated Shrimps!
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 12.8 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 520 mg | 11% | |
*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.
