Shrimp cooks in minutes, making it an ideal protein to keep in your freezer for a quick appetizer. Add some sliced mango and Thai flavours, and you’ve got a salad with tang.
Ultimate green mango salad
Ingredients:
Salad
- 2 large unripe mangoes
- 10 big shrimp, sliced in half
- 1/4 cup smashed cashews, toasted
- 1 cucumber, seeded
- 1 sweet pepper
- 1/4 cup fresh coconut
- Big handful fresh mint
- Big handful fresh basil
- 1/2 red onion
- Bunch watercress
Dressing
- Juice of 2 limes (3 tablespoons)
- 1 tbsp fish sauce
- 1 tbsp soya sauce
- 1 tsp sugar
- 1 chopped chili
- Splash olive oil
- Salt and pepper
Method:
In a large pot of water, poach shrimp. Chill.
Thinly slice mangoes, cucumber, onion, coconut and pepper. Rip in herbs and watercress.
In a large bowl, mix all dressing ingredients.
Toss with veggies and shrimp and serve on a plate topped with crushed cashews.