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spicy shrimp & mango salad

April 23, 2019 by Lovoni +

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As luscious mango tumbles into a bowl along with fresh mint leaves, cilantro & splashes of lime juice & you skewer the shrimp that have been marinating with ginger, soy & sambal oelek, you can picture the white sandy beaches & turquoise waters of some exotic Asian island. Or almost picture…it’s good to dream. Right? This recipes has all those elements we love about South East Asian cuisine – sweet, salty, sour & spicy – better yet, it’s ready in about 30 minutes, especially with a little make-ahead prep.

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spicy shrimp & mango salad
spicy shrimp & mango salad
spicy shrimp & mango salad

Skewering shrimp to throw on the grill makes sense: if you’ve ever stoo, crestfallen, tongs in hand & peered down at a shrimp that managed to fall through the grates, you’ll understand what I mean. That doesn’t happen when they’re all lined up on skewers & they’re easier to turn.

There’s lots to love about this recipe – the flavors, the make-ahead elements & the relative speed at which it can come together. Make it for a weeknight dinner or for an alfresco soiree next time you have friends over. The weather is warming up & that is something to be grateful for. Cheers, Lovoni

Here’s a little more salad inspo we love: Strawberry, Bacon & Candied Walnut Salad; Thai Peppered Beef Salad.

spicy shrimp & mango salad
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5 from 1 vote

spicy shrimp & mango salad

This recipe has all those wonderful elements common to South East Asian cuisine – sweet, salty, sour and spicy. And it has make-ahead elements so when the time comes, it can be ready in less than 30 minutes.
Prep Time25 mins
Cook Time6 mins
marinating1 hr
Total Time31 mins
Course: Main Course
Cuisine: South East Asian
Author: Lovoni

Ingredients

  • 1/4 cup sambal oelek chili paste
  • 2 large garlic cloves peeled
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoons chopped peeled ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon finely grated lime zest rind
  • 3 tablespoons lime juice
  • pinch salt & pepper
  • 24 jumbo raw shrimp peeled & deveined, leaving tails intact
  • 8 x 10-inch metal skewers 23cm
  • 2 large ripe mangoes, peeled & sliced
  • 1/2 small red onion, cut into thin wedges
  • 6 radish, trimmed & cut julienne
  • 1/4 cup roughly chopped mint leaves
  • 1/4 cup roughly chopped cilantro leaves coriander
  • 1/3 cup chopped honey roasted cashews
  • mint leaves, coriander leaves, sambal oelek & lime wedges, to serve

Instructions

  • In a blender, add sambal, garlic, honey, soy, ginger, sesame oil & zest; blend until smooth. Mixture makes about 3/4 cup. Pour approximately half the sambal mixture into a medium bowl. Add juice, salt & pepper; set aside. This will be the dressing for the salad. (This can be done 2 days ahead of time & stored in a jar in the fridge.)
  • In another bowl, combine shrimp & remaining sambal mixture; stir until shrimp are well coated. Cover & set aside in the fridge for 1 hour, if time permits. (Shrimp can be marinated a day ahead & stored in a sealed container in the fridge.) Thread 3 shrimp onto each skewer.
  • Preheat the grill (barbie) to medium-high. Cook shrimp on greased grill for 2 to 3 minutes on each side or until just cooked & grill marks appear.
  • Add mango, onion, radish, mint & cilantro to dressing; toss gently to combine. Sprinkle salad with cashews.
  • Serve shrimp skewers with mango salad. Serve with extra mint leaves, cilantro leaves, sambal & lime wedges.
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Filed Under: featured, Fish & Seafood, Grilling, Mains, Salads, Seasonal - spring & summer Tagged With: asian salad, grilled shrimp, grilling, mango, salad

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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