Thai Shrimp and Mango Salad
Ingredients
MANGO SALAD
- 1 Ripe Mango, cubed and diced
- 1/2 cup Shredded Carrots
- 1 Sprig Fresh Mint
- 1 Top of Green Onion, julienne
- 1 Green Mango, julienne
- 5-6 Cherry Tomatoes, sliced 1/8 to 1/4 inch thick
- 1 Sprig Fresh Cilantro
- 1/4 cjp Roasted peanuts
THAI SHRIMP
- 1 Thai Chile, sliced thin
- 1 pinch Sugar
- 1 tbsp Fish Sauce
- 2 Garlic cloves, chopped
- 1 tbsp Butter for basting
- 1 Fresno Chile, sliced thin
- 1 tbsp Fresh Lime Juice
- 1 tbsp Neutral Oil
- 8 16/20 Shrimp
- 1 tbsp Garlic and Fresh Ginger chopped, combined
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Instructions
MANGO SALAD
- In a bowl combine ripe and green mango, carrots, cherry tomatoes, herbs, green onion, toasted peanuts and chilies. Reserve.
- In a mortar and pestle combine sugar, lime juice, fish sauce, neutral oil and 2 garlic cloves. Pound until combined. Reserve.
THAI SHRIMP
- In a sauté pan, sear the shrimp on both sides. Then add the butter, garlic and ginger. Cook until pink and cooked through. Approximately 2 minutes.
TO ASSEMBLE
- Add shrimp and sauce from mortar and pestle into the bowl with mangoes, stir and fold.
- Season to taste and enjoy!
Categories: Salads
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