Photo of Asian mango-cucumber salad with grilled shrimp by WW

Asian mango-cucumber salad with grilled shrimp

2
1
1
SmartPoints® value per serving
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

Rice vinegar

½ Tbsp

Fish sauce

1 tsp

Dark brown sugar

1 tsp

Sriracha hot sauce

½ tsp

Uncooked red onion(s)

1 small

Cucumber(s)

1 medium, cut crosswise in half

Mango(es)

1 large, ripe but firm, peeled, pitted, cut in matchsticks

Fresh mint leaves

cup(s), packed, thinly sliced

Basil

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

Instructions

  1. Off heat, coat a grill or grill pan with cooking spray. Preheat to medium heat.
  2. Meanwhile, in a small bowl, whisk together lime zest and juice, vinegar, fish sauce, sugar and Sriracha.
  3. Cut onion crosswise in half; spiralize 1 piece with slicer blade (save remaining onion half for another use). Place onion in a strainer and rinse under cold running water; pat dry. Tear onion into 4-inch pieces; add to a large bowl.
  4. Spiralize cucumber halves with slicer blade; tear into 4-inch pieces. Add to large bowl with mango, mint and basil. Drizzle with dressing; toss gently to coat.
  5. Combine sesame oil, salt and pepper in a medium bowl; add shrimp and toss to coat. Grill shrimp until cooked through (opaque) and slightly firm, about 3 minutes per side; serve over salad.
  6. Serving size: 1 1/2 c salad and 5 shrimp