Main dishes · CRESPO KITCHEN

Thai Shrimp Mango Avocado Salad

Shrimp, mango and avocado with crisp noodles.

12 servingsFresh mango

Dish photograph: Thai Shrimp Mango Avocado Salad. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1 pound 8 ounces spring lettuce mix
1 pound 2 ounces peeled and pitted ripe Fresh Mango, sliced
1/2 cup chopped fresh mint
36 raw shrimp (21/25) peeled and deveined
12 ounces Napa cabbage, thinly sliced
1 pound 2 ounces Fresh California Avocado, sliced
1/2 cup chopped, toasted peanuts
9 tbsp prepared fresh chili garlic sauce
1 cup frying oil
6 ounces rice noodles or cellophane noodles
1 cup water
2 cups sugar
2 tbsp chopped fresh cilantro
1 cup rice wine vinegar
2 tbsp prepared fresh chili garlic sauce

Method

Refrigerate shrimp with the 9 tablespoons chile-garlic sauce for 1 hour. Grill about 1–2 minutes per side until opaque.
Boil water, vinegar and sugar; cool quickly over an ice bath, then add the remaining 2 tablespoons sauce and cilantro.
Fry dry noodles in 350°F oil for about 10 seconds until puffed; drain.
Arrange greens and cabbage with mango, avocado and 3 shrimp per serving. Add mint, peanuts and noodles, serving dressing separately.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board