Spicy Thai Mango Salad with Grilled Shrimp

Introduction

Welcome to a culinary journey that brings the vibrant flavors of Thailand right to your kitchen with our Spicy Thai Mango Salad with Grilled Shrimp. This dish is a delightful explosion of tastes and textures, combining the sweetness of ripe mangoes, the crispness of fresh vegetables, and the succulent juiciness of grilled shrimp. Enhanced by a zesty and spicy Thai dressing, this salad is not only refreshing but also packed with nutrients, making it a perfect choice for a light yet satisfying meal.

Spicy Thai Mango Salad with Grilled Shrimp

Recipe by Laica LimCourse: Main Course / SaladCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

350

kcal

Ingredients

• 2 ripe mangoes, peeled and julienned

• 1 cucumber, julienned

• 1 red bell pepper, julienned

• 1 carrot, julienned

• 1/2 red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh cilantro, chopped

• 1/4 cup fresh mint leaves, chopped

• 1/4 cup roasted peanuts, chopped

• Grilled Shrimp

• 1 lb large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

• 1 teaspoon chili flakes

• Salt and pepper to taste

• Spicy Thai Dressing

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 1 tablespoon rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 clove garlic, minced

• 1 red chili, finely chopped (adjust to taste)

Directions

• Prepare the Shrimp
• -In a bowl, combine the olive oil, minced garlic, soy sauce, lime juice, chili flakes, salt, and pepper.
  -Add the shrimp and toss to coat evenly.
  -Preheat the grill to medium-high heat.
  -Grill the shrimp for 2-3 minutes on each side until they are opaque and cooked through. Set aside.
• Make the Dressing:
• -In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, soy sauce, honey, minced garlic, and chopped red chili.
  -Adjust the seasoning to taste and set aside.
• Assemble the Salad:
• -In a large bowl, combine the julienned mangoes, cucumber, red bell pepper, carrot, red onion, cherry tomatoes, cilantro, and mint leaves.
  -Pour the spicy Thai dressing over the salad and toss to combine.
• Serve
• -Divide the salad into serving plates.
  -Top each plate with grilled shrimp and sprinkle with chopped roasted peanuts.
  -Serve immediately and enjoy the burst of flavors and textures.

Notes

• For a unique twist, replace the grilled shrimp with grilled tofu or tempeh for a vegetarian option, and add thinly sliced red cabbage for extra crunch and color.

Things To Do in Cooking Mango Salad with Grilled Shrimp:

1. Do Use Fresh Ingredients: Fresh mangoes, vegetables, and herbs are essential for the vibrant flavors of this salad.
2. Do Adjust the Spice Level: Customize the amount of red chili in the dressing to suit your spice tolerance.
3. Do Marinate the Shrimp: Allow the shrimp to marinate for at least 10 minutes to enhance their flavor.
4. Do Grill at Medium-High Heat: Ensure your grill is preheated to medium-high to achieve the perfect char on the shrimp without overcooking them.
5. Do Serve Immediately: This salad is best enjoyed fresh to maintain the crispness of the vegetables and the juiciness of the shrimp.
6. Do Experiment with Substitutes: Feel free to substitute grilled tofu or tempeh for shrimp to make the dish vegetarian.
7. Do Add a Crunch: Consider adding nuts or seeds, such as roasted peanuts or sunflower seeds, for extra texture.
8. Do Chill Ingredients: Keep your salad ingredients chilled until ready to assemble for the freshest taste.
9. Do Balance Flavors: Taste the dressing and adjust the lime juice, honey, or fish sauce to achieve a perfect balance of sweet, sour, salty, and spicy.
10. Do Use a Sharp Knife: For easy and precise julienning of the vegetables, use a sharp knife or a mandoline slicer.

Things Not to Do in Cooking Mango Salad with Grilled Shrimp:

1. Don’t Overcook the Shrimp: Overcooking shrimp makes them tough and rubbery; grill them just until they turn opaque.
2. Don’t Skip Rinsing Quinoa: If using quinoa as a substitute or additional ingredient, always rinse it to remove its natural bitterness.
3. Don’t Drown the Salad in Dressing: Add the dressing gradually and toss to coat evenly, avoiding a soggy salad.
4. Don’t Use Overripe Mangoes: While ripe mangoes add sweetness, overripe ones can be too mushy and watery.
5. Don’t Neglect Presentation: A visually appealing salad enhances the dining experience; take care with plating.
6. Don’t Forget to Season: Proper seasoning with salt and pepper is crucial for bringing out the flavors.
7. Don’t Overload with Ingredients: While variety is good, overloading the salad with too many ingredients can muddle the flavors.
8. Don’t Use Canned Vegetables: Fresh vegetables provide the best texture and flavor; avoid using canned alternatives.
9. Don’t Skip the Resting Time: Let the salad sit for a few minutes after adding the dressing to allow the flavors to meld.
10. Don’t Store for Too Long: This salad is best consumed fresh; if storing leftovers, do so in an airtight container and consume within a day.

FAQs

1. Can I make this Mango Salad with Grilled Shrimp ahead of time?
   • Yes, you can prepare the salad ingredients and dressing ahead of time, but it’s best to combine them just before serving to keep the vegetables fresh and crisp.
2. What other proteins can I use instead of shrimp?
   • You can use grilled chicken, tofu, tempeh, or even beef strips as an alternative protein source.
3. Is there a substitute for fish sauce in the dressing?
   • Yes, you can use soy sauce or tamari as a substitute for fish sauce to make the dressing vegetarian.
4. How long can I store leftovers?
   • Store any leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh.
5. Can I use green mangoes instead of ripe ones?
   • Absolutely! Green mangoes will add a tangy flavor and extra crunch to the salad, giving it a more traditional Thai twist.

Conclusion

Dive into the vibrant and refreshing world of Thai cuisine with our Spicy Thai Mango Salad with Grilled Shrimp. This delightful dish offers a perfect balance of sweet, spicy, tangy, and savory flavors, making it a crowd-pleaser for any occasion. Whether you’re looking for a healthy lunch, a light dinner, or a unique dish to impress your guests, this salad is a versatile and nutritious option.

With easy-to-follow instructions and ingredients that are readily available, you can bring the exotic taste of Thailand to your table in no time. Customize it to your preference with grilled tofu or tempeh for a vegetarian twist and enjoy the added crunch from roasted peanuts. Remember to adjust the spice level to suit your taste and serve it fresh to maintain the crispness of the vegetables and the juiciness of the shrimp. Try this Mango Salad with Grilled Shrimp now!

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