Print
Easy Thai Mango Shrimp Salad
Prep Time 1 hour 45 minutes
Cook Time 10 minutes
Total Time 1 hour 55 minutes
Servings 4 people
Ingredients
- 400 g Black Tiger Shrimp, peeled, deveined (size 26/30, 26 shrimps)
- 115 g red onions, thinly sliced (¼ of an onion)
- 2 cups water + 5 ice cubes
- 3 (2 lbs) large Tommy Atkins or any firm variety, peeled, 1 cm strips
- 1 (160 g) apple, peeled, 1 cm strips (Ambrosia variety or apple of choice)
- ½ cup cilantro, chopped, reserve half
- Black pepper, to season
- (Optional toppings) sliced Thai chilis, Thai Basil, fresh herbs of your choice
Shrimp marinade
- 1 Tbsp fish sauce
- 1 Tbsp lime juice (1/2 lime)
Salad Dressing
- ⅛ cup (30 ml) of fish sauce
- ⅓ cup (80 ml) lime juice plus zests (2 limes)
- 1 Tbsp honey
Instructions
Preparing the shrimp
-
Place the shrimps in a container or a resealable bag.
-
Add the lime juice and fish sauce directly on the shrimps and mix well. Refrigerate for an hour.
-
Cook the shrimp in a pot of water until the shrimps cook through and turn pink (about 5 minutes)
Prepare the onions
-
In a bowl, add the sliced red onions. Pour 2 cups of water or enough to cover the onions, and add in the ice cubes. Drain after 15 minutes.
Assemble the salad
-
In a bowl, add the sliced mangos, sliced apples, cooked shrimp, and rinsed onions, half the cilantro and gently toss.
-
In a separate bowl, add fish sauce, lime juice, lime zests, and honey. Taste and adjust to your liking. Mix well.
-
Pour the dressing on the salad and mix. Add black pepper. Top with the remaining cilantro.
Recipe Notes
The mango ripeness is subjective depending on taste.
Top with fresh herbs of your choice, nuts, and/or Thai chilis.