Healthy Thai Mango Salad Recipe
- cook TIME 5 mins
- prep TIME 10 mins
- total TIME 15 mins
Ingredients (20)
- 4 oz green mango about 1/3 medium, skin and pit removed, grated
- 8 oz raw shrimp peeled and deveined
- 3 oz cherry tomatoes cut into halves
- 3 oz carrots peeled and grated
- 0.25 oz fresh red chili peppers thinly sliced into strips
- 2.1 oz unsalted roasted peanuts about ½ cup
- 1 tsp garlic powder
- 1/4 tsp chili powder divided
- 1/8 tsp salt
- 1/4 tsp black pepper divided
- 2 tbsp olive oil divided
- 1/2 tsp Thai fish sauce
- 2 tsp honey
- 3 tbsp fresh lime juice
- 0.25 oz fresh ginger about 1-inch knob, peeled and minced
- 1.2 oz yellow onion about ⅓ medium
- 1 tsp garlic minced
- 1/4 cup fresh cilantro roughly chopped
- 1/2 tsp red pepper flakes
- 1 tsp unsalted roasted sesame seeds
INSTRUCTIONS
Make shrimp seasoning mix: combine 1 tsp garlic powder, 1/8 teaspoon chili powder and 1/8 teaspoon black pepper. Mix well.
Cook the shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear 8 oz shrimp. Sprinkle the seasoning on top. Cook for 5 minutes or until each side has just turned pink, flipping halfway. Turn off the heat. Transfer to a plate and set aside.
Make the peanut dressing: in a food processor, blend together 1/2 tsp fish sauce, 2 tsp honey, 3 tbsp lime juice, 0.25 oz ginger, 1.2 oz onions, 1 tsp garlic, 2.1 oz roasted peanuts, 1/8 tsp salt, and the remaining 1 tablespoon olive oil, and 1/8 teaspoon each of chili powder, and black pepper. Set aside.
Mix the salad: In a large mixing bowl, combine cooked shrimp, 4 oz mango, 3 oz carrots, 0.25 oz fresh chili peppers, 3 oz cherry tomatoes, and the peanut dressing. Mix well to marinate.
Plating: Transfer the salad to a serving plate. Garnish with chopped cilantro, red pepper flakes, and sesame seeds.