Tangy Vietnamese Green Mango Salad with Grilled Shrimp

Name: Tangy Vietnamese Green Mango Salad with Grilled Shrimp
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Fish Sauce; Lime Juice; Sugar; Freshly Grated Ginger; Garlic, Minced; Large Shrimp, peeled and deveined; Olive Oil; Salt; Black Pepper; Green Mangoes, peeled and julienned; Red Bell Pepper, julienned; Carrot, julienned; Fresh Cilantro, chopped; Fresh Mint, chopped; Roasted Peanuts, crushed; Fish Sauce; Lime Juice; Palm Sugar or Brown Sugar; Red Chili, finely sliced

A Refreshing and Zesty Delight

This vibrant Vietnamese salad combines the tartness of green mango with perfectly grilled shrimp for a refreshing dish bursting with flavor.

1 h 10 min
4
Intermediate

Ingredients

For the Marinade

Fish Sauce

1 tbsp

Lime Juice

1 tbsp

Sugar

1 tbsp

Freshly Grated Ginger

1 tsp

Garlic, Minced

1 clove

For the Grilled Shrimp

Large Shrimp, peeled and deveined

12 pieces

Olive Oil

2 tbsp

Salt

to taste

Black Pepper

to taste

For the Salad

Green Mangoes, peeled and julienned

Red Bell Pepper, julienned

1 small

Carrot, julienned

1 small

Fresh Cilantro, chopped

2 tbsp

Fresh Mint, chopped

2 tbsp

Roasted Peanuts, crushed

1/4 cup

For the Dressing

Fish Sauce

2 tbsp

Lime Juice

3 tbsp

Palm Sugar or Brown Sugar

1 tbsp

Red Chili, finely sliced

1 small

Preparation

Marinating the Shrimp

Combine the Marinade

Combine all marinade ingredients in a bowl.

Coat the Shrimp

Add shrimp, ensuring they're evenly coated.

Refrigerate

Marinate for 30 minutes in the refrigerator.

Preparing the Salad

Mix Vegetables

In a large bowl, combine green mango, bell pepper, and carrot.

Ensure all knife cuts are consistent for even flavor distribution.

Add Herbs

Add cilantro and mint, tossing gently to mix.

Chill your serving plates for a crisp, refreshing salad presentation.

Chill Salad

Set aside in the refrigerator until ready to serve.

Cooking Process

Grilling the Shrimp

Preheat grill to medium-high. Skewer shrimp and grill for 2-3 minutes per side, until opaque.

Making the Dressing

Whisk together fish sauce, lime juice, palm sugar, and chili in a small bowl until sugar dissolves.

Assembling the Salad

Drizzle dressing over salad just before serving and toss well.

Plating & Serving