Malaysian shrimp and vegetable salad with mango, peanut, and lime
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This colorful, crunchy salad comes together easily with a quick trip down the produce aisle and picking up precooked shrimp. We opted for precooked shrimp to keep the prep time as streamlined as possible, but you can also cook your own shrimp—simply sauté them in a pan with a splash of olive oil over medium-high heat for 2 to 3 minutes or until the shrimp turn pink. Just make sure to chill them before mixing them with the remainder of the ingredients because this dish is best served cold. If you prefer a milder dish, substitute a jalapeño pepper for serrano pepper.
Ingredients
Cooked frozen shrimp
1 pound(s), tails removed
Sugar snap peas
2½ cup(s), whole, halved
Shredded carrots
2 cup(s)
Red bell pepper
2 medium, thinly sliced
Mango
1 large, diced
Radishes
3 medium, thinly sliced
Scallions
4 medium, sliced
Fresh mint leaves
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped
Serrano chili pepper
1 average, seeded, chopped (optional)
Fresh lime juice
2 Tbsp, or more to taste
Lime zest
1 tsp
Olive oil
2 Tbsp, extra virgin
Kosher salt
¾ tsp
Peanuts (dry-roasted or raw, unsalted, no sugar added)
6 Tbsp, 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. Yields about 1 2/3 cups per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.