Malaysian Shrimp & Mango Salad with Spring Veggies, Peanut & Lime

Take a quick trip down the produce aisle to get everything you need for this colorful, crunchy salad. Tasty pre-cooked shrimp makes it a delicious, light meal. 

Prep Time:  15 minutes
Cook Time: N / A
Yield: 4 Servings


  • 1 lb cooked shrimp, tails removed
  • 2 cups snap peas
  • 2 cups shredded carrots
  • 2 red peppers, thinly sliced
  • 1 large mango, diced
  • ¾ cup thinly sliced radish
  • ½ cup sliced scallions
  • ¼ cup chopped mint
  • 1 lime, zested and juiced
  • 2 TB extra virgin olive oil
  • ¾ tsp kosher salt
  • ½ cup chopped peanuts
  • Additional lime wedges for serving


Combine shrimp, snap peas, carrots, red peppers, mango, radish, scallions, mint, lime, olive oil and salt. Garnish with peanuts and serve with additional lime wedges.