Malaysian Shrimp and Vegetable Salad with Mango, Peanut and Lime
4
Points®
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
Instructions
1
In a serving bowl, combine all ingredients, except peanuts; toss to mix and coat. Garnish with peanuts and serve with lime wedges.
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