Mango Shrimp Salad
Looking for a quick and easy summer appetizer idea?
This mango shrimp salad served on a light and airy rice paper chip recipe has tropical flavors that is both refreshing and crunchy in one bite! I kid you not, once you make this, you’ll be wanting to make this all summer long!
What mangos are best used for a shrimp salad?
For this specific salad, I like to use mangos that are more ripe and sweet. This will help balance the freshly fried rice paper chips.
PREP: 20 mins
COOK: 5- 10 mins
SERVES: 4-5 people
✎Seasonings :
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
Ingredients:
2 medium size mangos
10-12 medium size shrimp (cut into pieces)
1/2 cup chopped cilantro
1/2 red onion (diced)
1 avocado (diced)
1-2 jalapeños (diced)
2 whole lime (juiced)
olive oil
salt to taste
Directions:
Season shrimp with the seasonings listed above and let that marinate for 20 mins
Cook shrimp on medium heat with olive oil 2-3 mins on each side and set aside
Cut mangos into cubes and combine all the ingredients listed above including the shrimp
Fridge for a minimum for 30 mins to let all the flavors infuse
Cut rice paper into smaller pieces
Heat natural oil and fry rice paper
Serve with mango shrimp salad
What can you eat this with other than rice paper chips?
You can substitute it for tortilla chips or endive leaves! The fun part about this recipe is that you if you add fish sauce, Thai chili peppers, and more lime juice, you can eat it over rice and it is delicious!!
