Thai Mango-Prawn Salad recipe

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Ingredients

2 tablespoons peanut oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped garlic
1 ½ teaspoons chopped pickled ginger
½ cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
½ red pepper flakes, or more to taste
1 red onion, thinly sliced
½ cup matchstick-cut carrots
¼ cup chopped cashews
¼ cup chopped green onions, or more to taste
1 ripe mango, cubed
½ lime, juiced
½ teaspoon soy sauce, or more to taste
1 pinch white sugar
1 romaine hearts, chopped into bite-sized pieces, or more to taste

Nutrition Info

322.8 calories
carbohydrate: 26.5 g
cholesterol: 172.6 mg
fat: 12 g
fiber: 2.9 g
protein: 21.4 g
saturatedFat: 2.2 g
servingSize: -
sodium: 592.7 mg
sugar: 18.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a wok over medium-high to high heat. Add shrimp, cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.

  2. Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

Recipe Yield

4 servings

Recipe Note

A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.

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