Shrimp Salad Bowl with Mango Salsa

00:45:00

A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.

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Ingredients
- Serves 4 +
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Shrimp
2 teaspoon Soy Sauce
2 teaspoon Shaoxing Cooking Wine
2 teaspoon Potato Starch
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Ground Sichuan Pepper
1 tablespoon Olive Oil
Sweet Potato Noodles
4 tablespoon Olive Oil
2 chopped Scallion
1 pinch Sea Salt
Mango Salsa
2 tablespoon Minced Red Onion
1/8 teaspoon Cayenne Pepper
Optional Toppings
to taste halved Cherry Tomato
Directions HIDE IMAGES
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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