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Asian Mango-Cucumber Salad with Grilled Shrimp

Total Time
31 min
Prep
25 min
Cook
6 min
Serves
4
Difficulty
Easy
Sweet meets heat in this lovely mango-cucumber salad.
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
Notes
We left the tails on for a pretty presentation but you can cut them off if your prefer.

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