Thai Mango-Prawn Salad

This Thai salad combines mango, prawns, and cashews in an explosion of sweet, tangy, and spicy flavors served warm over romaine lettuce.

• Preparation Time: 35 mins
• Cooking Time: 5 mins
• Total Time: 40 mins
• Calories: 323 Calories

Ingredients

• 1 pinch white sugar
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon chopped garlic
• 2 tablespoons peanut oil
• ½ lime, juiced
• 1 red onion, thinly sliced
• 1 tablespoon rice vinegar
• ¼ cup chopped cashews
• ½ cup mirin (Japanese sweet wine)
• 1 tablespoon fish sauce
• ½ cup matchstick-cut carrots
• 1 ripe mango, cubed
• 1 ½ teaspoons chopped pickled ginger
• ½ red pepper flakes, or more to taste
• ¼ cup chopped green onions, or more to taste
• ½ teaspoon soy sauce, or more to taste
• 1 romaine hearts, chopped into bite-sized pieces, or more to taste

Recipe Instructions

Step 1

Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.

Step 2

Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.