Malaysian Shrimp and Vegetable Salad with Mango, Peanut and Lime
4
Points® value
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 frozen shrimp
1 oz, tails removed
Uncooked sugar snap peas
2 cup(s), halved
Shredded carrots
2 cup(s)
Red bell pepper
2 medium, thinly sliced
Mango
1 large, diced
Radishes
3 medium, thinly sliced
Uncooked scallions
4 medium, sliced
Peppermint leaves
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped
Serrano chile
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