Malaysian shrimp salad
1
Points® value
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Traditional Malaysian ingredients like lime, mango, and mint pair beautifully with shrimp in this refreshing, fruity salad. Using precooked shrimp is a timesaver in this dish but feel free to substitute leftover cooked shrimp in its place or cook your own. You can sauté or grill the shrimp until they turn pink; it only takes 2 to 3 minutes. Just be sure to chill the cooked shrimp well before coarsely chopping them and tossing with the other ingredients because this dish is at its best when served cold. Serranos are a relatively hot pepper, so if you prefer milder dish, use a jalapeño or Cubanelle pepper instead.
Ingredients
Cooked frozen shrimp
1 pound(s), peeled, coarsely chopped (about 2 cups)
Mango
1 cup(s), diced
Cucumber
1 cup(s), diced
Peppermint leaves
2 Tbsp, fresh, minced
Green hot chile peppers
1 tsp, chopped, serrano-variety, minced (or to taste)
Olive oil
1 Tbsp, extra-virgin
Fresh lime juice
1 Tbsp
Lime zest
2 tsp
Kosher salt
½ tsp
Sugar
½ tsp
