Shrimp Salad Bowl with Mango Salsa

To cook the shrimp, combine Shrimp (1 lb) , Soy Sauce (2 tsp) , Shaoxing Cooking Wine (2 tsp) , Potato Starch (2 tsp) , Cayenne Pepper (1/4 tsp) , and Ground Sichuan Pepper (1/4 tsp) in a bowl.

Heat Olive Oil (1 Tbsp) in a nonstick pan until hot. Add shrimp. Cook and occasionally stir, until the surface turns slightly golden and the shrimp have curled. Transfer to a plate immediately.

Prepare mango salsa by combining Mangoes (4 cups) , Jalapeño Pepper (1) , Red Onions (2 Tbsp) , Fresh Mint (1/2 cup) , juice from Lime (1/2) , Fresh Ginger (1/2 tsp) , and Cayenne Pepper (1/8 tsp) . Stir to mix well.

Cook potato noodles: Cut Sweet Potatoes (3) into noodles using a spiralizer. If you do not have a spiralizer, use a julienne peeler or mandoline to cut sweet potatoes into strips.

Heat Olive Oil (4 Tbsp) a large nonstick skillet until warm. Add Scallions (1 bunch) . Stir a few times to release the fragrance. Add sweet potato and Sea Salt (1 pinch) . Cook and stir until soft. Transfer to a serving plate.

Add cooked shrimp and if desired, top with Cherry Tomatoes (to taste) , Avocados (to taste) , Cucumbers (to taste) , or more Red Onions (to taste) . Serve with the mango salsa.