Superfast Vietnamese shrimp salad with mango and m

10 15 984
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.


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


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 984
Calories from fat 186
Calories from saturated fat 23.6
Total Fat 20.6 g
Saturated Fat 2.6 g
Trans Fat 0
Polyunsaturated Fat 12.9 g
Monounsaturated Fat 3.0 g
Cholesterol 431 mg
Sodium 3288 mg
Potassium 2310 mg
Total Carbohydrate 136 g
Dietary Fiber 15.8 g
Sugars 85 g
Protein 72 g

Dietary servings

Per Portion

Fruit 3
Meat 3.1
Meat Alternative 0.7
Vegetables 6.6

Energy sources