This vibrant Mango, Corn & Shrimp Salad is a culinary explosion of sweet, spicy, and savory flavors, perfect for a light lunch, a refreshing summer dinner, or a dazzling appetizer. Imagine juicy mango chunks mingling with succulent grilled shrimp, crisp sweet corn, and a zesty lime dressing – all coming together in a symphony of textures and tastes. This isn't your average salad; it's a restaurant-quality dish you can easily recreate at home, impressing your friends and family with minimal effort.
The secret to this salad's success lies in the perfectly balanced flavors and the high-quality ingredients. We'll guide you through each step, ensuring you achieve the ideal level of spice and sweetness. Ready to create this unforgettable salad? Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Blender or mortar and pestle
- Pot
Ingredients
- Mangoes (Nam Dok Mai recommended)
- Corn (sweet corn preferred)
- Morning glory (only the head parts)
- Shallots
- Fresh Shrimp
- Chili
- Fish sauce
- Lime juice
- Syrup
- Seasoning powder
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Prepare the mangoes. Peel if desired. Nam Dok Mai mangoes are ideal, but any sour mango works.
- Prepare the corn. Cut the corn kernels from the cob, avoid cutting them into smaller pieces.
- Prepare the morning glory. Use only the head parts.
- Prepare the shrimp. Boil the shrimp until cooked, then immediately plunge them into ice water to cool.
Step 2. Make the Dressing
- Prepare the dressing. Combine fish sauce, lime juice, syrup, chili (to taste), and seasoning powder. Adjust the ratio to your preference (e.g., 1:1:1).
Step 3. Combine and Season
- mangoes, corn, shallots, shrimp, morning glory, and the prepared dressing. Mix well.
- Taste and adjust seasoning as needed.
Step 4. Serve
- Serve and enjoy!
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- For selling, September mangoes are recommended due to their high flesh content and less sourness. Chok mangoes are a good alternative.
- For home consumption, any sour mango can be used according to preference.
- Use only the corn pulp; do not chop it into pieces.
- Don't overcook the shrimp.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 40-50g
- Protein: 15-20g
FAQs
1. Can I make this salad ahead of time?
It's best to assemble the salad just before serving to keep the shrimp and mango from getting soggy. You can prep the ingredients (cook shrimp, chop veggies) in advance, though.
2. What can I substitute for the shrimp?
Grilled chicken or tofu would be delicious substitutes for the shrimp. Adjust the cooking time as needed.
This Spicy Mango, Corn & Shrimp Salad is a testament to how simple ingredients can create an extraordinary dish. Its vibrant flavors and refreshing textures make it a perfect choice for any occasion, from casual weeknight meals to elegant gatherings. Enjoy this burst of sunshine on a plate!