THAI SHRIMP MANGO SALAD
Make and share this Thai Shrimp Mango Salad recipe from Food.com.
Provided by Jess N
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler for 15 minutes.
- Meanwhile, put the shrimp in a bowl with the chili paste and sesame oil. Toss to coat shrimp completely.
- Put the shrimp on a baking tray and broil for a minute.
- Turn shrimp over and broil for a minute on th reverse side. The shrimp should be pink and cooked through.
- In another bowl, toss the salad greens with the salt, lemon juice, and olive oil, until the greens are fully coated.
- In a small bowl, mix the cilantro, mango, bell pepper, and onion. Toss shrimp in this bowl. Stir shrimp with mango salsa mix.
- Line plates with lettuce mix and add shrimp to top.
Nutrition Facts : Calories 139.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 21.3, Sodium 119.4, Carbohydrate 6.8, Fiber 0.8, Sugar 4.9, Protein 3.2
MANGO-SHRIMP SALAD
With five ingredients-including handy cooked shrimp-this satisfying salad is on the table in only 15 minutes
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In large bowl, mix salad greens, shrimp, mango and pea pods.
- Pour dressing over salad; toss gently to coat.
Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 160 mg, Fat 4, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 14 g, TransFat 0 g
SHRIMP AND MANGO SALAD
Provided by Victoria Granof
Categories Salad Quick & Easy Backyard BBQ Lunch Mango Shrimp Summer Grill Grill/Barbecue Healthy Cookie Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
- 2 Season with the salt and serve.
MANGO SALAD WITH GRILLED SHRIMP
Steps:
- Make mango salad:
- Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
- Grill shrimp:
- Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
- Prepare grill.
- Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
- Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
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- To make the dressing mix together the lime juice, sugar fish sauce and garlic together in a medium bowl. Toss the sliced shallots in the dressing to soften and set aside.
- Bring a large pot of salted water to a boil. Once boiled remove the pot from the heat and carefully add the peeled shrimp to the water. Poach until cooked through, about 3 minutes. The shrimp should be bright pink and curled up. Once cooked use a slotted spoon to remove the shrimp from the water. Add the cooked shrimp to the dressing. Toss to coat; set aside.
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