Vietnamese Shrimp and Green Mango Salad

Ingredients

• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 1 green mango, julienned 1 green mango, julienned
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, thinly sliced (optional for spice) 1 red chili, thinly sliced (optional for spice)
• Lettuce leaves, for serving Lettuce leaves, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the shrimp, fish sauce, lime juice, minced garlic, and sugar. Let it marinate for 15 minutes.
2. 2.
   In a large mixing bowl, combine the julienned green mango, sliced red onion, chopped mint leaves, cilantro leaves, crushed peanuts, and sliced red chili (if using).
3. 3.
   Heat a pan over medium heat and cook the marinated shrimp for 2-3 minutes on each side until they turn pink and opaque.
4. 4.
   Add the cooked shrimp to the mixing bowl with the mango mixture.
5. 5.
   In a small bowl, whisk together the fish sauce, lime juice, and sugar until the sugar is dissolved. Pour the dressing over the salad and toss gently to combine.
6. 6.
   Serve the salad on a bed of lettuce leaves and garnish with additional mint leaves, cilantro leaves, and crushed peanuts.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before marinating. This will ensure a clean and enjoyable eating experience.
• Green mango — Choose a firm and slightly unripe mango for a crisp texture and tangy flavor.
• Fish sauce — Use a high-quality fish sauce for the best flavor. Adjust the amount according to your taste preference, as some brands may be saltier than others.
• Roasted peanuts — For extra flavor, you can lightly toast the peanuts in a dry pan before crushing them.

Tips & Tricks

• For a spicier kick, add more sliced red chili or include some chopped bird's eye chili.
• If green mango is not available, you can substitute it with green papaya or jicama for a similar crunchy texture.
• To make it a heartier meal, serve the salad with steamed jasmine rice or vermicelli noodles on the side.
• Customize the salad by adding other vegetables such as cucumber, carrot, or bell peppers.
• For a vegetarian version, replace the shrimp with tofu or tempeh.

Serving advice

Serve the Vietnamese Shrimp and Green Mango Salad as a refreshing appetizer or a light main course. It pairs well with steamed rice or can be enjoyed on its own for a low-carb option. Garnish with extra herbs and peanuts for an added burst of flavor.

Presentation advice

Present the salad on a large platter or individual plates, arranging the shrimp and green mango mixture on a bed of lettuce leaves. Sprinkle some crushed peanuts and herbs on top for an attractive and appetizing presentation.