Are looking for idea recipes mango – shrimp & avocado salad that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious mango – shrimp & avocado salad should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of mango – shrimp & avocado salad, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare mango – shrimp & avocado salad delicious wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings used in make

1. Prepare For Dressing
2. Prepare 4 tbs fish sauce
3. Use 2 tbs honey
4. Prepare 2 cloves garlic (minced)
5. Prepare 2 tbs Brown sugar
6. Prepare 3 tbs fresh lime juice
7. Prepare 2-4 (to taste) chillis
8. Prepare Mango salad assembly
9. Prepare 500 gr shrimp
10. Prepare 1 Avocado
11. Prepare 2 tbs minced shallots
12. Prepare 1/2 cup mint leaves
13. Take 4 teaspoons chopped peanuts
14. Use 5 mangoes
15. Use 1 cup bean sprouts
16. Take About ½ cup Coriander
17. Use 2/3 cup the dressing

Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. This Spicy Mango Shrimp is the perfect quick and easy meal to make using all the fresh fruit and veggies that are ripe and in season! Sweet mango cools the spicy kick of the shrimp making each bite perfection.

Instructions to make Mango – shrimp & avocado salad:

1. In a small saucepan combine the fish sauce, sugar & honey. Heat over medium heat stirring constantly, until the honey & sugar dissolve and the mixture is syrupy, about one minute.
2. Peel and devein the shrimp under cold running water. Bring a saucepan of slightly salted water to the boil. Reduce the heat and add the shrimp. Poach the shrimp until just cooked (about 2 – 2 ½ minutes. Drain and put shrimp into a bowl of ice water to stop cooking. Drain the shrimp and set aside in the refrigerator
3. In a large bowl, combine the mangoes, sprouts, shallots, coriander and mint and set aside.
4. Mix about half a cup of dressing, with the reserved mango mixture. Mound onto four chilled plates. Toss the shrimp in the remaining dressing to coat. Divide evenly onto the salad and sprinkle one tsp. peanuts on top of each plate.
5. Done and ready to serve!

Serve over a bed of brown rice for a light dinner. Grab some fresh salad and have left-overs for lunch. An awesome no guilt meal anytime! Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Cook until the shrimp are opaque and slightly pink.

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