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