Thai-Style Shrimp with Mango Salad

Name: Thai-Style Shrimp with Mango Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lemongrass stalk, sliced; 1 shallot, roughly chopped; 0.33 cup fresh cilantro leaves; 0.33 cup fresh mint leaves; 3 garlic cloves; 1 green chile, seeded and chopped; 1 tsp grated fresh ginger; 1 tsp ground cumin; 1 tsp kosher salt; 0.5 cup coconut cream; 1 lb large wild-caught shrimp, shelled and deveined; 2 large yellow mangoes, sliced; 1 red bell pepper, thinly sliced; 1 cup fresh cilantro leaves; 1 small red onion, thinly sliced; 0.25 English cucumber, sliced into matchsticks; 3 tbsp extra-virgin olive oil; 1 tsp grated lime zest; 2 tbsp lime juice; 1 red Thai chile, sliced; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbsp avocado oil; 0.33 cup roughly chopped toasted cashews (optional)

Wild-caught shrimp marinated in a homemade Thai green curry paste with lemongrass, chile, and coconut cream, served over a bright mango, bell pepper, and herb salad.

From The Young Forever Cookbook

Prep: 30 min
Cook: 5 min
Total: 35 min
Yield: 4 servings
Category: Main Course
Cuisine: Thai

Nutrition (estimated)

per 1 plate

Calories: 420 kcal
Protein: 28 g
Fat: 22 g
Carbs: 32 g
Fiber: 6 g
Sugar: 22 g
Sodium: 820 mg

Ingredients

1 lemongrass stalk, sliced
1 shallot, roughly chopped
0.33 cup fresh cilantro leaves
0.33 cup fresh mint leaves
3 garlic cloves
1 green chile, seeded and chopped
1 tsp grated fresh ginger
1 tsp ground cumin
1 tsp kosher salt
0.5 cup coconut cream
1 lb large wild-caught shrimp, shelled and deveined
2 large yellow mangoes, sliced
1 red bell pepper, thinly sliced
1 cup fresh cilantro leaves
1 small red onion, thinly sliced
0.25 English cucumber, sliced into matchsticks
3 tbsp extra-virgin olive oil
1 tsp grated lime zest
2 tbsp lime juice
1 red Thai chile, sliced
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
1 tbsp avocado oil
0.33 cup roughly chopped toasted cashews (optional)

Shrimp Mango Coconut Milk Ginger Cashews

Instructions

Shrimp: Pulse lemongrass, shallot, cilantro, mint, garlic, green chile, ginger, cumin, and salt in a food processor. Add coconut cream and puree into a smooth paste, adding a splash of water if needed.
Place shrimp in a sealable bag with the curry paste. Rub mixture into shrimp and refrigerate at least 15 min or up to 1 day.
Salad: Toss mangoes, bell pepper, cilantro, onion, and cucumber with olive oil, lime zest, and lime juice. Add red chile to taste; season with salt and pepper.
Heat avocado oil in a nonstick pan over medium. Cook shrimp with some marinade 2–3 min per side until opaque.
Divide salad among bowls, top with shrimp, and garnish with extra cilantro and cashews if desired.