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–+ servings

Thai Shrimp and Mango Salad

Course Lunch
Cuisine Thai
Language English
Servings 2

Ingredients

Mango Salad

  • 1 Ripe Mango, cubed and diced
  • 1 Green Mango, julienne
  • 1/2 cup Shredded Carrots
  • 5-6 Cherry Tomatoes, sliced 1/8 to 1/4 inch thick
  • 1 Sprig Fresh Mint
  • 1 Sprig Fresh Cilantro
  • 1 Top of Green Onion, julienne
  • 1/4 cjp Roasted peanuts

Thai Shrimp

  • 1 Thai Chile, sliced thin
  • 1 Fresno Chile, sliced thin
  • 1 pinch Sugar
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Fish Sauce
  • 1 tbsp Neutral Oil
  • 2 Garlic cloves, chopped
  • 8 16/20 Shrimp
  • 1 tbsp Butter for basting
  • 1 tbsp Garlic and Fresh Ginger chopped, combined

Instructions

Mango Salad

  1. In a bowl combine ripe and green mango, carrots, cherry tomatoes, herbs, green onion, toasted peanuts and chilies. Reserve.

  2. In a mortar and pestle combine sugar, lime juice, fish sauce, neutral oil and 2 garlic cloves. Pound until combined. Reserve.

Thai Shrimp

  1. 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

  1. Add shrimp and sauce from mortar and pestle into the bowl with mangoes, stir and fold.

  2. Season to taste and enjoy!

Recipe Video

Recipe Notes

Recipe courtesy of Chef's Roll