Thai Shrimp Mango Salad Recipes

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Steps:

• Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
• In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
• Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
• Mix the mangos, carrots, and chiles in a large bowl.
• For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.

Steps:

• Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
• Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
• Gradually whisk in peanut oil until blended.
• Add shallot, mix well.
• Set dressing aside.
• Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
• Seed sweet pepper, cut into very thin strips and add to mangoes.
• Add carrot, half of green onions, and cilantro. Toss gently until combined.
• Add dressing and a pinch of salt, toss until mixed.
• Sprinkle with nuts and remaining green onions.
• Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.

Steps:

• Preheat broiler for 15 minutes.
• Meanwhile, put the shrimp in a bowl with the chili paste and sesame oil. Toss to coat shrimp completely.
• Put the shrimp on a baking tray and broil for a minute.
• Turn shrimp over and broil for a minute on th reverse side. The shrimp should be pink and cooked through.
• In another bowl, toss the salad greens with the salt, lemon juice, and olive oil, until the greens are fully coated.
• In a small bowl, mix the cilantro, mango, bell pepper, and onion. Toss shrimp in this bowl. Stir shrimp with mango salsa mix.
• Line plates with lettuce mix and add shrimp to top.