Salad can sometimes feel like an afterthought, but not here. The shrimp are coated in a green curry-style marinade with lemongrass, ginger, garlic, and lots of fresh herbs, then paired with sweet mango, crisp vegetables, and plenty of lime. It’s the kind of dish you’ll end up recommending to friends after the first bite.
Thai-Style Shrimp with Mango Salad
4
Prep time:
30 min
Cook time:
5 min
Ingredients for Shrimp and Marinade
- 1 lemongrass stalk, outer layer removed, bulb and light green parts sliced
- 1 shallot, roughly chopped
- ⅓ cup fresh cilantro leaves
- ⅓ cup fresh mint leaves
- 3 garlic cloves, peeled
- 1 green chile, seeded and chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ cup coconut cream
- 1 pound large wild-caught shrimp, shelled and deveined
Ingredients for Mango Salad
- 2 large yellow mangoes, peeled, pitted, and thinly sliced
- 1 red bell pepper, stemmed. seeded, and thinly sliced
- 1 cup fresh cilantro leaves, plus more for garnish
- 1 small red onion, thinly sliced
- ¼ English cucumber, sliced into matchsticks
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 1 red Thai chile, seeded and thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
- ⅓ cup roughly chopped toasted cashews (optional)
Method
Step 1
For the shrimp: In a food processor, combine the lemongrass, shallot, cilantro, mint, garlic, green chile, ginger, cumin, and salt. Pulse a few times, then add the coconut cream. Puree until a smooth paste forms, adding a splash of water if necessary.
Step 2
Place the shrimp in a sealable bag, add the curry paste, and rub the mixture into the shrimp. Refrigerate for at least 15 minutes, while you make the salad, or up to 1 day.
Step 3
For the salad: In a large bowl, mix the mangoes, bell pepper, cilantro, onion, and cucumber. Add the olive oil and lime zest and juice and toss to coat. Stir in the red chile to taste. Season with the salt and pepper.
Step 4
Heat the avocado oil in a nonstick pan over medium heat. Add the shrimp with some of the marinade and cook for 2 to 3 minutes per side, until no longer opaque.
Step 5
Divide the salad among bowls and top with the sautéed shrimp. Garnish with additional cilantro leaves and cashews, if desired.
Nutritional Analysis Per Serving:
Calories: 370 Total Fat: 21g, Saturated Fat: 8g, Cholesterol: 170mg, Fiber: 4g, Protein: 25g, Carbohydrates: 24g, Sodium: 420mg, Sugars: 16g, Net Carbs: 20g
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