Vietnamese Shrimp and Mango Salad

High in lean protein and vibrant antioxidants, this refreshing Vietnamese salad delivers authentic tropical flavors without added oils.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.1 lbs (500 g) raw peeled shrimp · 355 kcal in the whole recipe
• 1 large (350 g) green mango, julienned · 210 kcal in the whole recipe
• 1 medium (120 g) carrot, julienned · 49 kcal in the whole recipe
• 1 medium (200 g) cucumber, seeded and julienned · 32 kcal in the whole recipe
• 2 medium (60 g) shallots, thinly sliced · 43 kcal in the whole recipe
• 1/2 cup (20 g) fresh mint leaves, chopped · 9 kcal in the whole recipe
• 1/2 cup (20 g) fresh cilantro, chopped · 5 kcal in the whole recipe
• 2 tbsp (25 g) unsalted roasted peanuts, crushed · 147 kcal in the whole recipe
• 2 tbsp (36 g) fish sauce · 13 kcal in the whole recipe
• 3 tbsp (45 g) fresh lime juice · 11 kcal in the whole recipe
• 1 tbsp (15 g) sugar · 58 kcal in the whole recipe
• 2 cloves (8 g) garlic, minced · 12 kcal in the whole recipe
• 1 small (10 g) fresh red chili pepper, finely chopped · 3 kcal in the whole recipe

Method

1. Bring water to a boil in a pot and boil shrimp for 2 to 3 minutes until pink, then drain and set aside to cool.

   

2. In a small bowl, whisk fish sauce, lime juice, sugar, minced garlic, and chopped hot pepper until sugar dissolves.

   

3. In a large bowl, combine julienned green mango, carrot, cucumber, sliced shallots, chopped mint, and cilantro.

   

4. Add cooled cooked shrimp and drizzled sauce over the salad, then toss gently to combine.

   

5. Divide salad among 4 plates, top with crushed peanuts, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.