filipino

Shrimp and Green Mango Salad With Sweet-Sour Dressing

Name: Shrimp and Green Mango Salad With Sweet-Sour Dressing
Yield: 1 serving
Cuisine: filipino
Ingredients: 298 g shrimp, peeled and deveined; 298 g green mango, julienned; 199 g cucumber, julienned; 83 g red onion, thinly sliced; 25 g fish sauce; 33 g cane vinegar; 30 g brown sugar; 13 g red chili, thinly sliced; 17 g cilantro, chopped; 332 g water

This simmered dish pairs shrimp, peeled and deveined with green mango, julienned, cucumber, julienned and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

79 g Protein

84 g Carbohydrates

0 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

298g shrimp, peeled and deveined 295 kcal
298g green mango, julienned 149 kcal
199g cucumber, julienned 30 kcal
83g red onion, thinly sliced 33 kcal
25g fish sauce 9 kcal
33g cane vinegar 6 kcal
30g brown sugar 116 kcal
13g red chili, thinly sliced 5 kcal
17g cilantro, chopped 6 kcal
332g water 0 kcal

Cooking instructions

shrimpwater
Poach the shrimp in simmering water just until pink, 1-2 minutes, then drain and cool.
green mangocucumberred onioncilantro
In a bowl, combine green mango, cucumber, red onion, and cilantro.
fish saucecane vinegarbrown sugarred chili
Whisk together fish sauce, cane vinegar, and brown sugar until dissolved; stir in sliced chili.
shrimp
Add shrimp to the salad, pour over the dressing, and toss well.
Let sit 5 minutes to meld, then serve.