Mango Shrimp Salad Recipe

Name: Mango Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For dipping sauce:; 3 tablespoons Asian fish sauce such as Thai nam pal or Vietnamese nuoc mam; 3 tablespoons fresh lime juice; 2 tablespoons water; 2 1/2 tablespoons packed brown sugar; For salad:; 12 large shirmp in shell (21 to 25 per pound), peeled; 1 seedless cucumber (1 lb) peeled, cored, and cut inot 1/8-inch-thick matchsticks; 1 pound frozen mango; For Noodles:; 3 ounces vermicelli rice-stick noodles; 3 tablespoons rice vinegar; 2 tablespoons sugar; 1/2 teaspoon salt

Servings: persons

For dipping sauce:
3 tablespoons Asian fish sauce such as Thai nam pal or Vietnamese nuoc mam
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 tablespoons packed brown sugar
For salad:
12 large shirmp in shell (21 to 25 per pound), peeled
1 seedless cucumber (1 lb) peeled, cored, and cut inot 1/8-inch-thick matchsticks
1 pound frozen mango
For Noodles:
3 ounces vermicelli rice-stick noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

1
Make sauce:
2
Stir together all sauce ingredients in a small bowl until sugar is dissolved.
3
Make rolls:
4
Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp, onions,frozen mango, cucumber, and a tablespoon of the dipping sauce at a bare simmer uncovered, until just cooked through, about 3 minutes. (Alternative option: saute in sauce pan instead of poaching.) Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil.
5
Make noodles:
6
Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
7
Serve with remaining dipping sauce.

221

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For dipping sauce:, 3 tablespoons Asian fish sauce such as Thai nam pal or Vietnamese nuoc mam, 3 tablespoons fresh lime juice, 2 tablespoons water, and more.

Yes, Mango Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango Shrimp Salad

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