Photo of Malaysian shrimp and vegetable salad with mango, peanut, and lime by WW

Malaysian shrimp and vegetable salad with mango, peanut, and lime

4
3
3
SmartPoints® value per serving
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 shrimp

1 pound(s), tails removed

Uncooked sugar snap peas

2½ cup(s), halved

Shredded carrot(s)

2 cup(s)

Sweet red pepper(s)

2 medium, thinly sliced

Mango(es)

1 large, diced

Fresh radish(es)

3 medium, thinly sliced

Uncooked scallion(s)

4 medium, sliced

Fresh mint leaves

¼ cup(s), chopped

Cilantro

¼ cup(s), chopped

Serrano chile(s)

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

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.