Ingredients
- 2 large firm mangoes, peeled and shredded
- 3 tbsp thinly sliced green onions
- ⅓ cup lime juice
- 2 tbsp Asian fish sauce
- 1 tsp sugar
- 1 clove garlic, minced
- 1 serrano chile, seeded and minced
- 1 lb shrimp, (25 to 30)
- 2 cups fresh greens
- lime slices, for garnish
Make it step by step
- Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl.
- Mix in shredded mango.
- Chill while preparing shrimp.
- Shell and devein shrimp and rinse well; divide into 4 portions.
- Thread 1 portion onto a slender metal skewer.
- Run a second skewer through shrimp ½ to 1 inch from the first skewer, to keep them flat.
- Repeat with remaining shrimp.
- Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.
- Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
- Place shrimp over the mango salad and garnish with lime slices, if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.