PRAWN MANGO AVOCADO SUMMER SALAD WITH LIME DRESSING
Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 13
Steps:
- Shake Dressing in a jar.
- Chop prawns into 1.75 - 2 cm / 2/3" pieces.
- Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!
Nutrition Facts : Calories 536 kcal, Carbohydrate 51 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 252 mg, Sodium 1085 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
COCONUT MANGO SALAD WITH SHRIMP
Tart, sweet green mangoes are common in Thailand but hard to find in the States. These mangoes are evergreen; they never turn that yellowish orange color. I think green Granny Smith apples are the perfect replacement for this dish if needed. The tart, sweet crunch, complemented by the smoky coconut, pairs perfectly with plump shrimp.
Provided by Jet Tila
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
- Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews.
THAI PRAWNS WITH MANGO SALSA
This is a delicious prawn recipe, from Super Food Ideas magazine. The original recipe called for 2tb of fish sauce, but I only added 1tb. Feel free to adjust it to your own tastes :)
Provided by Sara 76
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the salsa, place all ingredients in a bowl. Toss to combine. Set aside.
- To make prawns, process garlic, chilli, coriander/cilantro roots, green onion, sugar, fish sauce, and lime juice until smooth.
- Preheat a lightly greased barbecue plate on medium-high heat. Cook prawns, tossing, for 3-4 minutes or until pink and cooked through. Transfer to a bowl. Add garlic mixture. Toss to combine. Serve prawn mixture, with mango salsa and lime wedges.
Nutrition Facts : Calories 295.2, Fat 3.1, SaturatedFat 0.4, Cholesterol 315, Sodium 1775.2, Carbohydrate 32, Fiber 3.3, Sugar 22.1, Protein 36.6
MANGO MANDARIN SESAME SHRIMP SALAD
Big, bold Asian flavors bring this mango mandarin sesame shrimp salad to life and make it a hearty, yet simple and healthy dish!
Provided by Tiffany
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
- Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
- Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.
Nutrition Facts : Calories 895 kcal, Carbohydrate 25 g, Protein 87 g, Fat 49 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 1000 mg, Sodium 3922 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
SPICY THAI BASIL GRILLED SHRIMP WITH SOUR MANGO SALAD
Provided by Corinne Trang
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
- In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
- Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
- Mix the mangos, carrots, and chiles in a large bowl.
- For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.
THAI MANGO-PRAWN SALAD
A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.
Provided by John Cathasach
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
- Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g
GREEN MANGO SALAD WITH PRAWNS
Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples
Provided by Mary Cadogan
Categories Dinner
Time 25m
Yield Serves 6, with other dishes
Number Of Ingredients 12
Steps:
- Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
- Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.
- Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.
Nutrition Facts : Calories 176 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium
THAI SHRIMP MANGO SALAD
Make and share this Thai Shrimp Mango Salad recipe from Food.com.
Provided by Jess N
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler for 15 minutes.
- Meanwhile, put the shrimp in a bowl with the chili paste and sesame oil. Toss to coat shrimp completely.
- Put the shrimp on a baking tray and broil for a minute.
- Turn shrimp over and broil for a minute on th reverse side. The shrimp should be pink and cooked through.
- In another bowl, toss the salad greens with the salt, lemon juice, and olive oil, until the greens are fully coated.
- In a small bowl, mix the cilantro, mango, bell pepper, and onion. Toss shrimp in this bowl. Stir shrimp with mango salsa mix.
- Line plates with lettuce mix and add shrimp to top.
Nutrition Facts : Calories 139.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 21.3, Sodium 119.4, Carbohydrate 6.8, Fiber 0.8, Sugar 4.9, Protein 3.2
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- Prepare the dressing by mixing all ingredients in a lidded glass jar. Shake well and store in the refrigerator until ready to use.
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