Tangy Vietnamese Green Mango Salad with Grilled Shrimp
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
For the Grilled Shrimp
For the Salad
For the Dressing
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
Tangy Vietnamese Green Mango Salad with Grilled Shrimp
Tangy Vietnamese Green Mango Salad with Grilled Shrimp
Plating & Serving
Serve the salad on chilled plates, topped with grilled shrimp, and sprinkle with crushed peanuts for a delightful crunch.