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

Ingredients

  • 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

Instructions

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.