Asian Mango-Cucumber Salad with Grilled Shrimp
5
Points®
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
0.5 tsp
Fresh lime juice
2 Tbsp
Unseasoned rice vinegar
0.5 Tbsp
Fish sauce
1 tsp
Dark brown sugar
1 tsp
Sriracha hot sauce
0.5 tsp
Uncooked red onion(s)
1 small
Cucumber(s)1
1 medium
Mango
1 large
Fresh mint leaves
0.333 cup(s)
Basil
0.333 cup(s)
Dark sesame oil
1 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked shrimp
1 pound(s)
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
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