Shrimp Mango Lime Salad
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Snappy shrimp and soft, ripe mango are pulled together by lime juice and fish sauce, salty and sour at once.
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It is best eaten cold, soon after tossing, before the mango and shrimp start shedding liquid into the bowl.
Ingredients
Instructions
- 1
Put 220 g shrimp into fully boiling water and set a timer for exactly 2 minutes.
As soon as the shrimp turn opaque, lift them out, let them cool, and drain them well so the salad does not become watery.
- 2
Cut 180 g ripe mango into bite-size pieces without crushing it.
Cut 100 g cucumber to a similar size so it adds moisture and crunch without overpowering the shrimp and dressing.
- 3
Slice 40 g red onion thinly so its raw sharpness spreads evenly instead of landing in harsh bites.
Roughly chop 15 g cilantro, keeping the pieces large enough to release a fresh herbal aroma.
- 4
In a bowl, combine 2 tablespoons lime juice, 1 teaspoon fish sauce, and 1 tablespoon olive oil.
Whisk or stir until the oil no longer sits on top and the dressing tastes evenly sharp and savory.
- 5
Add the cooled shrimp, mango, cucumber, and red onion to the dressing.
Toss gently from the bottom upward so the shrimp stay intact and the ripe mango does not break down into the sauce.
- 6
Add the cilantro at the end and fold it through just once or twice.
Serve the salad cold right away before the flavors dilute, and spoon off any excess liquid if it collects in the bowl.
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Turn these ingredients into two more meals
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