Asian Mango-Cucumber Salad with Grilled Shrimp
1
Points® value
Total Time
31 min
Prep
25 min
Cook
6 min
Serves
4
Difficulty
Easy
Sweet meets heat in this lovely mango-cucumber salad. It's substantial enough for dinner and takes only about a half an hour to make. The dressing comes together in minutes and features fresh lime zest and juice, rice vinegar, fish sauce, brown sugar, and Sriracha for a touch of heat. If you're spice-averse, feel free to leave it out, but we love the contrast in flavor with the sweet brown sugar and funky fish sauce. It also nicely complements the cucumbers, mangoes, and onion. Also, we left the tails on for the shrimp for a pretty presentation, but you can definitely cut them off if your prefer.
Ingredients
Cooking spray
2 spray(s)
Lime zest
½ tsp
Fresh lime juice
2 Tbsp
Unseasoned rice vinegar
½ Tbsp
Fish sauce
1 tsp
Dark brown sugar
1 tsp
Sriracha hot sauce
½ tsp
Red onion
1 small
Cucumber
1 medium, cut crosswise in half
Mango
1 large, ripe but firm, peeled, pitted, cut in matchsticks
Fresh mint leaves
⅓ cup(s), packed, thinly sliced
Fresh basil
⅓ cup(s), packed, thinly sliced
Dark sesame oil
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked shrimp
1 pound(s), extra-large, peeled, deveined
