
Malaysian shrimp and vegetable salad with mango, peanut, and lime
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
6 Tbsp, dry roasted, salted, chopped