Recipes

Tolya’s Mango Shrimp Street Salad

This recipe is sweet, spicy and loaded with health benefits! Did you know that crushed red pepper boosts your metabolism and can decrease pain and inflammation? The nuts are loaded with healthy fats, fiber, protein and antioxidants. Red peppers are packed with Vitamin C and B6 and Folate. Some say peppers lower your overall risk of disease due to their high level of Carotenoids. Mango is known to clear your skin and assist in weight loss. Cilantro is known to help control blood sugar while the Mint calms your digestive tract. You can make this kid friendly by removing the spicy ingredients. The fish sauce is known to reduce blood pressure and has less sodium than soy sauce. This is sauce is typically made with sugar but I think it’s fine to go without it. The mango provides enough sweetness to the recipe.

Ingredients - 

1/2 cup toasted and chopped peanuts 

1/2 cup toasted and chopped cashew

1 Ripe Mango 

1/3 Cup Chopped Mint 

2 Tsp Red Pepper Flakes  

1 Sweet Red Pepper 

1 Red Onion 

1 Yellow Pepper 

8 teaspoons Fish sauce 

5 tablespoons Lime Juice 

2 Tablespoon Sunflower Oil 

1 Teaspoon Asian Chili Sauce 

1 Teaspoon Hot Pepper Sauce 

1 Lb Raw Shrimp 

 Preparation (Sauce)- Combine lime juice, fish sauce, sunflower oil, chili sauce, hot pepper sauce and red pepper in bowl. Whisk together.  Set half cup aside to marinate the shrimp in and use the rest of the batch to coat the salad.

Preparation (Salad)- Toast cashews and peanuts until golden brown. 

 Cut mango, peppers, radish and onion into thin slices.  

Add the sauce and salad together and toss to coat. Wrap tightly in a non reactive metal bowl and place in the refridgerator. (Foods cooked in reactive bowl will often pick up the metallic flavor and turn funny colors) 

Preparation (Shrimp)-  I like to make this separately and add on top of the salad when I’m ready to eat. 

Marinate shrimp in the sauce you set aside. I prefer to use a teflon pan and toasted sesame oil and garlic as the base. Then I heat the oil to medium high before adding the shrimp. This is a good temperature to have the oil at to sear the shrimp perfectly. Cook for about 1 minute (or until it starts to turn pink and not stick to the pan) on either side. 

Add shrimp to salad. Garnish with Cilantro to taste.  Enjoy!