Photo of Malaysian Shrimp and Vegetable Salad with Mango, Peanut and Lime by WW

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

Instructions

  1. In a serving bowl, combine all ingredients, except peanuts; toss to mix and coat. Garnish with peanuts and serve with lime wedges.