Description
A refreshing Thai Mango Salad topped with grilled shrimp, perfect for a light meal.
Ingredients
Scale
- 1 lb. shrimp, peeled and deveined
- 2 ripe mangoes, julienned
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat. In a bowl, toss shrimp with olive oil, salt, and pepper.
- Grill shrimp for about 2-3 minutes on each side until pink and cooked through.
- In a large bowl, combine mango, bell pepper, cucumber, and cilantro.
- In a small bowl, whisk together lime juice, fish sauce, and sugar until dissolved. Pour over the salad and toss gently.
- Top the salad with grilled shrimp and serve immediately.
Notes
- To enhance flavor, allow the shrimp to marinate for 15-30 minutes before grilling.
- Adjust the amount of lime juice and fish sauce according to your taste preferences.
- This salad can be served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg