Green salad with shrimps and mango
4 servings
20 minutes
Green salad with shrimp and mango is a vibrant combination of fresh leaves, tender seafood, and sweet fruits harmoniously blended with a tangy dressing. This dish, inspired by Pan-Asian cuisine, conveys the spirit of exoticism: the sweetness of mango enhances the rich flavor of shrimp, while greens and nuts add textural depth. The honey-lemon juice and sesame oil-based dressing makes the salad rich and aromatic. Traditionally, such combinations are found in Southeast Asian cuisine where the balance of sweet, sour, and salty is valued. This salad is perfect as a light main dish or festive appetizer. It pairs especially well with a glass of chilled white wine that highlights its refreshing taste.
1
Melt solid honey (you can place honey in a small bowl, pour boiling water into a larger bowl, and set the honey container in it). Add olive and sesame oil, lemon juice, and paprika to the melted honey. Mix until smooth.
- Honey: 10 g
- Olive oil: 6 tablespoons
- Dark sesame oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Paprika: pinch
2
Finely chop the garlic. Place a pan on high heat, add butter and vegetable oil. When the oil heats up, add the garlic. Once the garlic browns, add the shrimp. Fry until golden brown, usually takes 2-3 minutes.
- Garlic: 3 cloves
- Butter: 15 g
- King Prawns: 150 g
3
While the shrimp is frying, cut the mango into small pieces. Spread the green salad, mix with dressing, top with mango and chopped basil, leaving the top leaves for decoration.
- Mango: 1 piece
- Green salad: 100 g
- Basil: 1 bunch
4
Place shrimp and nuts (pine or cashew) on the salad, garnish with basil. Serve while hot. Perfect with white wine.
- King Prawns: 150 g
- Pine nuts: 10 g
- Basil: 1 bunch