Vietnamese Mango Salad with Grilled Shrimp (Goi Xoai Tom)

Ingredients

• about 450 g Shrimp
• 2 each Green mangoes (julienned)
• 1 cup Carrots (julienned)
• 1/2 each Red onion (thinly sliced)
• 1/4 cup Mint
• 1/4 cup Cilantro
• 3 tablespoons Lime juice
• 2 tablespoons Fish sauce alternative (coconut aminos)
• 1 tablespoon Sugar
• 1 clove Garlic (minced)
• 1/4 cup Peanuts (crushed)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, around about 205°C (200°C). Place the about 450 g Shrimp on the grill. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque and reach an internal temperature of 63°C. Remove the shrimp from the grill and set aside.
2. 2In a large bowl, combine the 2 each Green mangoes (julienned), 1 cup Carrots (julienned), and 1/2 each Red onion (thinly sliced).
3. 3Add the 1/4 cup Mint and 1/4 cup Cilantro to the bowl with the mango, carrots, and onion.
4. 4In a separate small bowl, whisk together the 3 tablespoons Lime juice, 2 tablespoons Fish sauce alternative (coconut aminos), 1 tablespoon Sugar, and 1 clove Garlic (minced) until well combined. This is your dressing.
5. 5Pour the prepared dressing over the ingredients in the large bowl. Toss gently to ensure everything is evenly coated.
6. 6Arrange the dressed salad on serving plates. Top with the grilled shrimp and sprinkle the 1/4 cup Peanuts (crushed) over the top.

Substitutions

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