Malaysian Shrimp and Vegetable Salad with Mango, Peanut and Lime
4 - 7
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
This colourful, crunchy salad comes together easily with a quick trip down the produce aisle and precooked shrimp.
Ingredients
Cooked shrimp
1 oz, tails removed
Uncooked sugar snap peas
2 cup(s), halved
Shredded carrot(s)
2 cup(s)
Sweet red pepper(s)
2 medium, thinly sliced
Mango(es)
1 large, diced
Fresh radish(es)
3 medium, thinly sliced
Uncooked scallion(s)
4 medium, sliced
Mint leaves
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped
Serrano chile(s)
1 average, seeded, chopped (optional)
Fresh lime juice
2 tbsp(s), or more to taste
Lime zest
1 tsp(s)
Olive oil
1 tbsp(s), extra virgin
Kosher salt
¾ tsp(s)
Peanuts
½ cup(s), dry roasted, salted, chopped