Green Mango and Shrimp Salad

This is the salad that we enjoyed in the Vietnamese Lunar New Year celebration in Santa Fe.It can be a palate cleanser when part of a larger meal or it can be meal in itself. Whatever way you choose to serve it, this is absolutely delicious and satisfying without leaving you feeling too full.

Green Mango and Shrimp Salad

 

GREEN MANGO AND SHRIMP SALAD

(7 large servings)

Salad

• 1 pound large shrimp (31/35 count) peeled and deveined
• 2 green mangoes, peeled and julienned
• 1/2 large jicama, peeled and julienned
• 1 large red pepper, julienned
• 2 large carrots, peeled and julienned
• 1 cup chopped Vietnamese herbs (mint, sweet basil, cilantro)
• 2 tablespoons friend shallots
• 2 tablespoons lightly salted, roughly chopped roasted peanuts

 

Vietnamese Lime Dressing

• 1/2 cup Vietnamese Dippy sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons Vietnamese fish sauce, adjust to taste
• 1/2 teaspoon garlic-chili paste

 

Vietnamese Dipping Sauce

• 1/3 cup fish sauce
• 1/3 cup white vinegar
• 1/3 cup organic cane sugar
• 1/3 cup fresh lime juice
• 1 cup water
• 2 garlic cloves, mashed or minced

 

Prepare the lime dressing by combining all the ingredients in a small bowl.

Poach shrimp by bringing to a boil a pot of water and juice from the half lemon. Remove pot from heat, add shrimp, cover and let stand for 5 minutes or just until shrimp turn pink. Drain and cool in refrigerator.

In a large bowl combine the green mango, jicama, carrot,chili, herbs and poached shrimp and a couple of spoons of dressing. Toss well.

Transfer to a serving plate and garnish with fried shallots ad peanuts.