Name: Coconut Mango Salad with Shrimp
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Cook’s Note

Pro Tip: You can buy unsweetened toasted coconut chips anywhere now and they are perfect for this recipe! If you can't get green mangoes, I would substitute julienned Granny Smith apples for half of the recipe for some tang and crunch.

Recipe adapted from and reprinted with permission from “101 Asian Dishes You Need to Cook Before You Die” by Jet Tila, Page Street Publishing Co. 2017.