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Thai Shrimp & Mango Salad

Thai shrimp and mango salad featuring ripe and green mango, carrots, cherry tomatoes, herbs, green onion, toasted peanuts, and chilies..

SERVINGS:  2

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.



Thai Shrimp and Mango Salad

INGREDIENTS

  • 1 ea. Ripe mango, cubed and diced
  • 1 ea. Green mango, julienne
  • 1/2 cup Shredded carrots
  • 5-6 ea. Cherry tomatoes, sliced 1/4-1/8th inch thick
  • 1 sprig Mint leaves
  • 1 ea. Top to a green onion, julienne
  • 1/4 cup Toasted peanuts
  • 1 ea. Thai chili, sliced thinly
  • 1 ea. Fresno chili, sliced thinly
  • 1 ea. Garlic cloves, chopped
  • 1 tbsp. Fish sauce
  • 1 tbsp. Neutral oil
  • 1 tbsp. Lime juice
  • 1 pinch Sugar
  • 7-8 ea. Shrimp 
  • 1 tbsp. Garlic and ginger, chopped
  • 1 knob Butter for basting

METHOD

  1. In a bowl combine mango, carrots, cherry tomatoes, herbs, peanuts, and chilies and reserve.
  2. In a mortar pestle combine, sugar, lime juice, fish sauce, neutral oil and 2 garlic cloves chopped. Pound until combined. Reserve.
  3. In a sauté pan sear the shrimp on both sides. Add the butter, garlic, and ginger and cook until done. Approx. 2 minutes total.
  4. Add shrimp and sauce from mortar and pestle into the bowl with mangoes, stir and fold. Season to taste and enjoy.