Malaysian shrimp and vegetable salad with mango, peanut, and lime
3
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
6
Difficulty
Easy
This colorful, crunchy salad comes together easily with a quick trip down the produce aisle and picking up precooked shrimp. We opted for precooked shrimp to keep the prep time as streamlined as possible, but you can also cook your own shrimp—simply sauté them in a pan with a splash of olive oil over medium-high heat for 2 to 3 minutes or until the shrimp turn pink. Just make sure to chill them before mixing them with the remainder of the ingredients because this dish is best served cold. If you prefer a milder dish, substitute a jalapeño pepper for serrano pepper.
Ingredients
Cooked frozen shrimp
1 pound(s), tails removed
Sugar snap peas
2½ cup(s), whole, halved
Shredded carrots
2 cup(s)
Red bell pepper
2 medium, thinly sliced
Mango
1 large, diced
Radishes
3 medium, thinly sliced
Scallions
4 medium, sliced
Fresh mint leaves
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped
Serrano chili pepper
1 average, seeded, chopped (optional)
Fresh lime juice
2 Tbsp, or more to taste
Lime zest
1 tsp
Olive oil
2 Tbsp, extra virgin
Kosher salt
¾ tsp
Peanuts
6 Tbsp, dry roasted, salted, chopped
