Vietnamese-inspired Shrimp & Mango Salad with Peanut

• •1 lb large shrimp, peeled and deveined
• •1 tablespoon neutral oil (like canola or vegetable)
• •0.3 teaspoon salt
• •0.3 teaspoon black pepper
• •1 large ripe mango, firm but tender, julienned
• •1 English cucumber, julienned
• •0.5 red bell pepper, thinly sliced
• •0.3 red onion, very thinly sliced
• •1 large carrots, shredded or julienned
• •4 cups mixed greens or romaine lettuce, torn
• •0.5 cup fresh mint leaves, roughly chopped
• •0.5 cup fresh cilantro, roughly chopped
• •0.3 cup fresh Thai basil leaves, roughly chopped
• •0.5 cup roasted peanuts, unsalted, crushed
• •0.3 cup fried shallots (optional)
• •0.3 cup fish sauce (good quality)
• •0.3 cup fresh lime juice
• •3 tablespoons granulated sugar
• •0.3 cup warm water
• •2 garlic cloves, minced
• •1 bird's eye chili, thinly sliced (optional)

Instructions

1. 1

   Prepare the Nuoc Cham dressing: In a small bowl, combine the warm water and granulated sugar. Stir until the sugar is fully dissolved. Add the fish sauce, fresh lime juice, minced garlic, and sliced bird's eye chili (if using). Stir well and set aside.

2. 2

   Cook the shrimp: Pat the peeled and deveined shrimp very dry with paper towels. Season lightly with salt and black pepper. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink, opaque, and cooked through. Do not overcook. Remove from heat and let cool slightly. Once cool enough to handle, you can slice larger shrimp in half lengthwise if desired.

3. 3

   Prepare the salad components: While the shrimp cools, prepare all the vegetables and herbs. Julienne the ripe mango, cucumber, and carrots. Thinly slice the red bell pepper and red onion. Roughly chop the fresh mint, cilantro, and Thai basil.

4. 4

   Assemble the salad: In a large mixing bowl, combine the mixed greens or romaine lettuce, julienned mango, cucumber, red bell pepper, red onion, and carrots. Add the cooked shrimp, fresh mint, cilantro, and Thai basil.

5. 5

   Dress and serve: Pour about half to two-thirds of the prepared Nuoc Cham dressing over the salad. Toss gently to combine all ingredients, ensuring the dressing evenly coats everything. Add more dressing if desired, to taste.

6. 6

   Garnish and enjoy: Divide the salad among four serving plates. Sprinkle generously with crushed roasted peanuts and fried shallots (if using). Serve immediately.

Chef's Tips

• 💡Choose a ripe mango that is firm to the touch but yields slightly when gently squeezed, ensuring it's sweet and flavorful.
• 💡Do not overcook the shrimp, as it can become tough. They cook very quickly, usually within 2-4 minutes total.
• 💡For best results, prepare all your vegetables and herbs (mise en place) before cooking the shrimp and assembling the salad.
• 💡Taste the dressing and adjust the balance of sweet, sour, and salty to your preference. You can add more sugar, lime juice, or fish sauce as needed.
• 💡To crush peanuts, place them in a zip-top bag and gently crush with a rolling pin or the bottom of a heavy pan.