
Shrimp and Mango Salad with Spicy Thai Dressing

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Season the vegetables generously with salt and pepper [some of it will fall off]. For more flavors, marinate the vegetables at room temperature for 20 minutes to an hour in olive oil, vinegar, garlic, herbs, and spices.
ingredients
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serves: 4-6
20 large shrimp (about 1 pound total, peeled and deveined)
Peanut oil
1 small head butter lettuce, cut into 2-inch pieces
1 ripe mango (about 10 ounces, peeled, seeded, and cut into 1/2-inch strips)
1 cup bean sprouts
DRESSING:
1 medium garlic clove, coarsely chopped
1 serrano chile, stem removed, coarsely chopped
2 teaspoons granulated sugar
1 small handful fresh cilantro leaves
1 small handful fresh mint leaves
2 tablespoons fresh lemon juice
1 tablespoon peanut oil
1 tablespoon fish sauce
1 tablespoon soy sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 187
- Total Fat: 5 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 143 mg
- Sodium: 1255.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.8 g
- Sugars: 13.8 g
- Protein: 18.5 g
preparation

comments
Keli Paan
April 24, 2013
This looks very tempting.. 🙂