RECIPE
22 INGREDIENTS7 STEPS45MIN

Shrimp Salad Bowl with Mango Salsa

4.8
4 Ratings
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Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
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A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.

45MIN

Total Cooking Time

22

Ingredients
Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Shrimp
1 lb
Shrimp, deveined, peeled
2 tsp
2 tsp
Shaoxing Cooking Wine
Rice Wine
2 tsp
Potato Starch
Cornstarch
1/4 tsp
Cayenne Pepper
1/4 tsp
Ground Sichuan Pepper
Ground Black Pepper
1 Tbsp
Sweet Potato Noodles
3
4 Tbsp
2
Scallions, chopped
1 pinch
Mango Salsa
4 cups
Diced Mangoes
1
Jalapeño Pepper, finely chopped
1/2 cup
Chopped Fresh Mint
2 Tbsp
Minced Red Onions
1 Tbsp
Freshly Squeezed Lime Juice
1/2 tsp
Minced Fresh Ginger
1/8 tsp
Cayenne Pepper
Optional Toppings
to taste
Cherry Tomatoes, halved
to taste
Avocados, sliced
to taste
Cucumbers, sliced
to taste
Red Onions, sliced
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Directions

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Step 1
To cook the shrimp, combine Shrimp (1 pound), Soy Sauce (2 teaspoon), Shaoxing Cooking Wine (2 teaspoon), Potato Starch (2 teaspoon), Cayenne Pepper (1/4 teaspoon), and Ground Sichuan Pepper (1/4 teaspoon) in a bowl.
Step 2
Mix well and coat shrimp evenly with spices. Let marinate for 10 to 30 minutes.
Step 3
Heat Olive Oil (1 tablespoon) 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.
Step 4
Prepare mango salsa by combining Mango (4 cup), Jalapeño Pepper (1), Red Onion (2 tablespoon), Fresh Mint (1/2 cup), Lime Juice (1 tablespoon), Fresh Ginger (1/2 teaspoon), and Cayenne Pepper (1/8 teaspoon). Stir to mix well.
Step 5
Cook potato noodles: Cut Sweet Potato (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.
Step 6
Heat Olive Oil (4 tablespoon) in a large nonstick skillet until warm. Add Scallion (2). 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.
Step 7
Add cooked shrimp and if desired, top with Cherry Tomato (to taste), Avocado (to taste), Cucumber (to taste), or more Red Onion (to taste). Serve with the mango salsa.

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