Thai Mango Salad With Marinated Shrimps Recipe

Name: Thai Mango Salad With Marinated Shrimps
Prep time: 60 min
Cook time: 285 min
Total time: 345 min
Yield: Serves 1 or more
Ingredients: 12 wonton wrappers; Shrimp; 1 stalk lemongrass, finely chopped (optional); 1 teaspoon grated fresh ginger; Lime, Juice And Zest Of; Limes, Juice Of; Lime Zest; Honey; 2 tablespoons fish sauce; 1 clove minced garlic; 2 cups cubed ripe mango; 1/2 cup chopped cucumber; Birds Eye Chile; Granny Smith Apple; 1/4 cup chopped cilantro; Fresh Ground Black Pepper; Dry Roasted Salted Peanut; Fresh Parsley

This vibrant Thai Mango Salad is a refreshing culinary adventure! Sweet mango, succulent shrimp (or scallops!), and a zesty lime dressing come together in crispy wonton cups for an unforgettable appetizer or light meal. Marinate the shrimp for maximum flavor – up to 2 days ahead! Make the wonton cups a day in advance for effortless assembly just before serving. Perfect for Asian-inspired Christmas dinners or any special occasion.

Prep Time 60 mins

Cook Time 285 mins

Calories 55.8 kcal

Protein 4g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Mango Salad With Marinated Shrimps

12 wonton wrappers
Shrimp
1 stalk lemongrass, finely chopped (optional)
1 teaspoon grated fresh ginger
Lime, Juice And Zest Of
Limes, Juice Of
Lime Zest
Honey
2 tablespoons fish sauce
1 clove minced garlic
2 cups cubed ripe mango
1/2 cup chopped cucumber
Birds Eye Chile
Granny Smith Apple
1/4 cup chopped cilantro
Fresh Ground Black Pepper
Dry Roasted Salted Peanut
Fresh Parsley

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How to Make Thai Mango Salad With Marinated Shrimps

**Prepare the Wonton Cups:** Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin. Press 12 wonton wrappers into each cup, ensuring they cover the bottom and sides. Bake for 10-12 minutes, or until golden brown and crisp. Let cool completely. Store in an airtight container at room temperature for up to 1 day.
**Prepare the Shrimp Marinade:** In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/4 teaspoon red pepper flakes.
**Marinate the Shrimp (or Scallops):** Peel and devein 1 pound of shrimp (or use 1 pound of scallops). Place shrimp in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, or up to 2 days for best flavor.
**Prepare the Salad:** In a medium bowl, gently toss together 2 cups cubed ripe mango, 1/2 cup shredded red cabbage, 1/2 cup chopped cucumber, 1/4 cup chopped cilantro, and 1/4 cup chopped roasted peanuts.
**Assemble the Salad:** Arrange the cooled wonton cups on a serving platter. Divide the salad evenly among the cups. Top each with 2-3 marinated shrimp (or scallops).
**Finishing Touches:** Sprinkle with freshly ground black pepper to taste. Garnish with extra cilantro or parsley and additional chopped peanuts, if desired. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

22g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Appetizers Salads Fruit Seafood Asian Thai Dinner Party Finger Food Shrimp Dietary Spicy Tropical Fruit Mango Shellfish Taste Mood Number Of Servings Presentation Served Cold