Minty Thai Shrimp with Champagne® Mangos

Ingredients:

  • 1 tbs vegetable oil
  • 2 Champagne® mangos, peeled, seeded and diced
  • 1 bunch red leaf lettuce, cut into 2" pieces
  • 1/2 head Napa cabbage, cut into 2" pieces
  • 1/2 red bell pepper, cut in strips
  • 1 tbs shallot, minced
  • 1 tbs fresh lime juice
  • 1 tsp lime zest
  • 2 tbs rice wine vinegar
  • 1/4 cup orange juice
  • 2 tbs soy sauce
  • 2 tsp red chili flakes
  • 1/4 tsp salt
  • 2 tbs honey
  • 1/4 cup sesame oil
  • 1/2 tsp paprika
  • 1 lb. raw 25/30 shrimp
  • 2 tsp brown sugar
  • 3 tbs fish sauce
  • 1 tbs lemon grass, minced
  • 1/2 cup mint leaves
  • 2 tbs cilantro leaves, whole

Instructions:

Serves 4

Heat the oil in a medium non-stick pan over low heat. Add the chili flakes and paprika; stir for 5 seconds. Add the shrimp, brown sugar, fish sauce, and lemon grass and increase the heat to medium. Cook until shrimp is cooked through; 3 to 4 minutes. Discard liquid and transfer the shrimp to a mixing bowl and allow to cool. Add the mint leaves, cilantro and mango to the bowl of shrimp and toss lightly; set aside.

Prepare the lettuce, cabbage and pepper and place them into a large bowl. In a separate bowl, mix together the following ingredients until well blended. Toss the dressing into the red leaf mixture.

Divide the greens among 4 salad plates and top each plate with the shrimp mixture.

This recipe was created for the Champagne® mango by Golden State Culinary Institute, headed by David Avalos, CCE, President.

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