Minty Thai Shrimp with Champagne® Mangos

Minty Thai Shrimp with Champagne® Mangos

Serves 4
Meal type Appetizer, Main Dish, Salad, Side Dish
Misc Pre-preparable
Occasion Casual Party, Formal Party


  • 1 bunch red leaf lettuce (cut into 2-in. pieces)
  • 1/2 head Napa Cabbage (cut into 2-in. pieces)
  • 1/2 red bell pepper (cut in strips)
  • 1 tablespoon shallot (minced)
  • 1 tablespoon lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons wine vinegar
  • 1/4 cup orange juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 1/4 cup sesame oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons red chili flakes
  • 1/2 teaspoon paprika
  • 1lb raw shrimp (25/30 size)
  • 2 teaspoons brown sugar
  • 3 tablespoons fish sauce
  • 1 tablespoon lemon grass (minced)
  • 1/2 cup mint leaves
  • 2 tablespoons cilantro leaves (whole)
  • 2 Champagne® mangos (peeled, seeded and diced )


Step 1 Heat 1 tbs vegetable oil in a medium non-stick pan over low heat. Add the chili flakes and paprika; stir for 5 seconds. Add the shrimp, brown sugar, fish sauce, and lemon grass and increase the heat to medium. Cook until shrimp is cooked through; 3 to 4 minutes. Discard liquid and transfer the shrimp to a mixing bowl and allow it to cool. Add the mint leaves, cilantro and mango to the bowl of shrimp and toss lightly; set aside.
Step 2 In a separate bowl, mix together the shallot, lime juice, zest, vinegar, orange juice, soy sauce, ¼ tsp salt, honey and sesame oil until well blended.
Step 3 Mix the lettuce, cabbage and pepper in a large bowl. Toss salad with the dressing.
Step 4 Divide the greens among 4 salad plates and top each plate with the shrimp and mango mixture.


This recipe was created for the Champagne® mango by Golden State Culinary Institute, headed by David Avalos, CCE, President.