Home Dinner Thai Mango Avocado Shrimp Salad

Thai Mango Avocado Shrimp Salad

by Ann
1 comment

Adapted from Home Sweet Jones.


A crunchy good Thai-inspired salad that you can whip up in a flash, perfect for dinner on a hot summer night. Imagine fresh greens, sweet juicy mango, garlic butter pan-seared shrimp, creamy avocado, matchstick carrots, chopped sweet pepper, green onion and cilantro, drizzled with a spicy Thai peanut ginger dressing and sprinkled with chopped peanuts and black sesame seeds. A super refreshing summer salad with a little bit of a kick!

My parents came to visit last weekend and they brought a boatload of fresh garden produce with them! My veggie drawers in my fridge are totally stuffed with fresh leaf lettuce, bok choy, kale and asparagus. I couldn’t wait to make some summer salads with the huge bag of lettuce they brought me. I had stumbled across this Thai Mango Salad recipe when I was searching for uses for my PBFit powder and couldn’t help but think it would be fabulous with shrimp.

It reminded me of that time when I made coconut ginger peanut sauce and was totally smitten with it. My taste buds were totally intrigued, so I picked up some frozen shrimp at Costco and a nice fresh ripe mango at the grocery store and one day, when my mango was perfectly ripe, I found a few minutes to whip up this salad. The contrast of the sweet juicy mango with the spicy creamy coconut peanut ginger sauce with the crunch from the veggies and the garlicky buttery flavorful, cooked-just-right shrimp, creamy avocado, those lovely mini sweet peppers and crunchy carrots too … and then a little extra crunch from the chopped peanuts on top. Yeah, I was in taste bud heaven. I so want to make this again and again. Too bad I can’t have a mango tree here in middle America. Or an avocado tree. I would love to have both! I’m not ready to move yet, though, so I’m very very grateful to those that transport and make these lovely things available to us.

Please don’t let the list of ingredients scare you off … this recipe is really quick to put together and SO worth every moment of effort. Your taste buds are going to love you.

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Thai Mango Avocado Shrimp Salad

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

For the dressing:

  • 4 Tablespoons PBfit or PB2 (or other peanut butter powder)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons coconut milk
  • 14 teaspoons Sriracha (or more, to taste)
  • 12 cloves fresh garlic, peeled & chopped fine
  • 1 1-inch chunk of fresh ginger root, grated
  • 1/2 teaspoon sesame oil
  • Juice from 1/2 of a lime

For the salad:

  • Green leaf, butter or romaine lettuce, cleaned, dried and chopped
  • A few kale leaves (optional), cleaned, dried and chopped
  • 1 ripe mango, cut into chunks and peeled (seed removed)
  • 2 green onions, sliced
  • 6 mini sweet peppers, chopped
  • Matchstick carrots

For the shrimp:

  • 8 oz. uncooked shrimp, peeled & deveined (tail on for presentation)
  • 12 teaspoons grass-fed butter
  • 1 clove garlic, peeled & cut into chunks
  • Old Bay Seasoning & Trader Joe’s 21 Seasoning Salute (or your favorite salt-free seasoning)

For the top:

  • 1/2 of an avocado, diced
  • 24 Tablespoons chopped roasted peanuts
  • 12 Tablespoons chopped cilantro leaves
  • Black sesame seeds (optional)

Instructions

  1. In a small bowl, whisk together the ingredients for the spicy peanut ginger dressing. Set aside.
  2. Prepare the salads: fill 2 dinner-sized salad bowls about 2/3 of the way with lettuce and kale. Sprinkle on the chopped mango, onion, peppers, and a sprinkle of matchstick carrots.
  3. Melt the butter in a small frying pan over medium heat and add the garlic. Season the shrimp on both sides generously with Old Bay Seasoning and 21 Seasoning Salute. Cover and let cook for 1-2 minutes or until pink on the bottom. Flip, cover and cook for 1 more minute, just until the shrimp is pink. Remove from pan and set the shrimp on the salads.
  4. Sprinkle the salads with avocado, peanuts, cilantro and sesame seeds (if using). Drizzle with dressing and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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1 comment

Christine July 10, 2019 - 4:20 pm

Oh, this is my kind of meal.

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