Photo of Malaysian shrimp salad by WW

Malaysian shrimp salad

2
1
1
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Traditional Malaysian ingredients like lime, mango, and mint pair beautifully with shrimp in this refreshing, fruity salad. Using precooked shrimp is a timesaver in this dish but feel free to substitute leftover cooked shrimp in its place or cook your own. You can sauté or grill the shrimp until they turn pink; it only takes 2 to 3 minutes. Just be sure to chill the cooked shrimp well before coarsely chopping them and tossing with the other ingredients because this dish is at its best when served cold. Serranos are a relatively hot pepper, so if you prefer milder dish, use a jalapeño or Cubanelle pepper instead.

Ingredients

Cooked shrimp

1 pound(s), peeled, coarsely chopped (about 2 cups)

Mango(es)

1 cup(s), diced

Cucumber(s)

1 cup(s), diced

Mint leaves

2 Tbsp, fresh, minced

Green hot chili peppers

1 tsp, serrano-variety, minced (or to taste)

Olive oil

1 Tbsp, extra-virgin

Fresh lime juice

1 Tbsp

Lime zest

2 tsp

Kosher salt

½ tsp

Sugar

½ tsp

Instructions

  1. In a medium bowl, combine shrimp, mango, cucumber, mint and pepper.
  2. In another bowl, whisk together oil, lime juice and zest, salt, and sugar; toss with shrimp mixture. Yields about 1 cup shrimp salad per serving.