Spicy Shrimp Mango Salad

Spicy Shrimp Mango Salad

Prep Time: 20 minutes

Cook Time: 5 minutes (to steam the shrimp)

Servings: 2-4

Ingredients

• 1 lb jumbo raw shrimp, deveined (shell-on preferred for steaming)

• 2 Thai chili peppers, seeds removed and thinly sliced 

• 1 tbsp coconut aminos (sub tamari or soy sauce)

• 1-2 tbsp soy sauce , to taste

• ½ tbsp fish sauce 

• 1 tbsp sesame oil 

• Juice from ½ - 1 lime, to taste

• Pinch of msg (optional) 

• 1 garlic clove, grated or minced

• 2 champagne mangos, peeled and cut into chunks

• 1 avocado, cut into chunks

• 2 scallions, thinly sliced 

• Handful cilantro leaves

• Handful thai basil leaves 

• 1 tbsp toasted rice powder

Directions

1. Place the shell-on shrimp into a steamer basket over boiling water. Cover and steam for 4–5 minutes until they turn pink and are cooked through. Transfer them to a plate and allow to cool for 5–10 minutes until cool enough to handle.

2. Peel the cooled shrimp, remove the tails, and chop the meat into bite-sized chunks.

3. In a large mixing bowl, whisk together the sliced Thai chili peppers, coconut aminos, soy sauce, fish sauce, sesame oil, lime juice, MSG, and grated garlic. Taste the dressing and adjust with more lime juice for acidity or soy sauce for salinity.

4. Add the chopped shrimp, mango chunks, avocado, scallions, cilantro, and Thai basil leaves to the bowl.

5. Sprinkle the toasted rice powder evenly over the top, then gently toss everything together until the ingredients are thoroughly coated in the dressing. Serve immediately while the rice powder retains its crunch, or chill in the refrigerator before serving.