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Shrimp and Mango Salad
Shrimp and Mango Salad
Fiona Haynes
At a Glance
Prep Time : 20min
Course : Brunch, Entree, Lunch, Salad
Special : Low Fat
Type of Prep : Assemble
Cuisine : Asian
Occasion : Father's Day, July 4th, Labor/Memorial Day, Mother's Day, Picnic, Potluck, Shower, Spring, Summer
Spiciness Indicator : Medium
 
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Shrimp and Mango Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Perfect for late spring or summer, this colorful salad makes a great lunch or light supper. The spicy dressing is offset by the sweetness of the mangoes and tomatoes.

INGREDIENTS:

  • 3/4 pound cooked shrimp
  • 1 large mango, deseeded, peeled and cubed
  • 1/4 cup sliced green onions
  • 1 tbsp fish sauce
  • 1 tbsp soy or tamari sauce
  • Juice of 1 large lime
  • 2 tbsp water
  • 1 tbsp brown sugar
  • 1 tsp minced jalapeno pepper
  • 4 cups arugula
  • 4 small vine-ripe tomatoes, cut into wedges

PREPARATION:

Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.

Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.

Serves 4

Per Serving: Calories 150, Calories from Fat 17, Total Fat 1.9g (sat 0.3g), Cholesterol 128mg, Sodium 637mg, Carbohydrate 13.8g, Fiber 2.4g, Protein 19.5g

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