Crispy Coconut Prawn Mango Salad Recipes

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COCONUT MANGO SALAD WITH SHRIMP



Coconut Mango Salad with Shrimp image

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

1 tablespoon (15 milliliters) vegetable oil
1/2 pound (240 grams) medium shrimp, sliced in half lengthwise
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 to 2 Thai chilies, thinly sliced
1/3 cup (80 milliliters) lime juice
1/3 cup (80 milliliters) fish sauce
1/2 cup (95 grams) brown sugar or palm sugar
3 cups (720 grams) matchstick-cut green mango
1 cup (75 grams) toasted coconut chips
1/2 red onion, very thinly sliced
3 scallions, cut on the bias
1/4 cup (35 grams) cashew nuts, roasted

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.

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