Superfast Vietnamese shrimp salad with mango and m

10 15 925
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 1
Superfast Vietnamese shrimp salad with mango and m
Health Highlights
Delicate shrimp and cooling mint make this 15-minute meal a hit any night of the week, equal parts satisfying and refreshingly light.

Ingredients


284 gm Shrimp, raw
2 medium shallot(s) Shallots
1 fruit Lime
1 mango Mango
1/2 bunch Mint, fresh
2 tbsp Fish sauce
1 clove(s) Garlic (minced or pressed)
1/2 tsp Coconut sugar (optional and to taste)
3 tbsp Walnuts (rough chopped)
4 cup Arugula

Instructions


1.  Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

2. In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. 
While the shrimp cook, start the salad. 
 

3.  Make the dressing and salad

  • Peel the shallots and cut them crosswise into thin slices. Separate the slices into rings.
  • Zest the lime and juice half, keeping the zest and juice separate. Cut half into wedges for garnish. (Zest and juice 1 lime; cut 1 lime into wedges.)
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise.
  • Strip the mint leaves from the stems.

 

In a small bowl, stir together the shallots, fish sauce, garlic, coconut sugar, lime zest, 1 tablespoon (2 TBL) lime juice, and 2 tablespoons (¼ cup) water. 


4.  In a large bowl, toss together the arugula, shellfish, mango, mint, walnuts, and 1 tablespoon (2 TBL) dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

5. Transfer the salad to individual plates and serve the lime wedges and remaining dressing on the side.


Nutrition Facts

Per Portion

Calories 925
Calories from fat 157
Calories from saturated fat 18.3
Total Fat 17.4 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.5 g
Monounsaturated Fat 2.6 g
Cholesterol 456 mg
Sodium 3204 mg
Potassium 2559 mg
Total Carbohydrate 129 g
Dietary Fiber 17.6 g
Sugars 98 g
Protein 72 g

Dietary servings

Per Portion


Fruit 3
Meat 3.1
Meat Alternative 0.7
Vegetables 6.6

Energy sources


Pygal52%467.553857685271200.863830184044417%325.83803627445224264.0401635672486731%307.4948237805617145.5726601829695752%17%31%CarbohydratesFatProtein
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