A vibrant Thai-inspired salad combining succulent shrimp, sweet mango, and protein-packed quinoa with a creamy peanut lime dressing - fresh, filling, and full of exotic flavors.
Recipe Details
Ingredients
- 200g quinoa, rinsed
- 500g large shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 2 large ripe mangoes, diced
- 1 large red bell pepper, julienned
- 1 medium cucumber, diced
- 200g red cabbage, finely shredded
- 150g snap peas, trimmed and halved
- 4 stalks spring onions, sliced diagonally
- 60ml fresh cilantro, chopped
- 60ml fresh mint, chopped
- 60g roasted peanuts, roughly chopped
- 3 tbsp natural peanut butter
- 60ml fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red chili flakes
- 1 tsp sesame oil
Instructions
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Cook 200g quinoa according to package directions. Typically, bring 2 cups water to boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork and let cool completely.
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Season 500g large shrimp with salt and pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Let cool and cut into bite-sized pieces if large.
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For the peanut lime dressing, whisk together 3 tbsp natural peanut butter, 60ml fresh lime juice, 2 tbsp fish sauce, 2 tbsp brown sugar, 2 cloves garlic, 1 tbsp fresh ginger, 1/2 tsp red chili flakes, and 1 tsp sesame oil in a bowl. Add 2-3 tablespoons warm water to thin to desired consistency.
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In a large serving bowl, combine cooled quinoa, shrimp, 2 large ripe mangoes, 1 large red bell pepper, 1 medium cucumber, 200g red cabbage, and 150g snap peas.
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Pour the peanut lime dressing over the salad and toss gently to combine. Let sit for 10 minutes to allow flavors to meld.
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Just before serving, add 4 stalks spring onions, 60ml fresh cilantro, 60ml fresh mint, and 60g roasted peanuts. Toss once more and serve immediately.
Tips
Shrimp Preparation: Don't overcook the shrimp - they should be just pink and firm. Overcooked shrimp become rubbery and tough.
Mango Selection: Choose mangoes that yield slightly to pressure but aren't mushy. They should smell sweet at the stem end.
Quinoa Texture: Rinse quinoa thoroughly before cooking to remove the bitter coating. Let it cool completely to prevent wilting the fresh ingredients.
Dressing Consistency: The dressing should coat the ingredients but not be too thick. Adjust with warm water or extra lime juice as needed.
Make-Ahead: Prepare all components separately and assemble just before serving. The dressing can be made up to 3 days ahead.
Substitutions: Replace fish sauce with soy sauce for vegetarian version, or use tamari for gluten-free. Cashew butter works well instead of peanut butter.