Tropical Shrimp Bowl (Printable Version)
Juicy prawns, luscious mango, and creamy avocado come together with a zesty lime-fish sauce dressing, fresh greens, and crispy peanuts for crunch.
# Ingredients:
→ Salad Base
01 -
500g prawns, cooked, peeled, and cleaned
02 -
1 large mango, diced into chunks
03 -
1 avocado, cut into small pieces
04 -
1 small red onion, sliced thin
05 -
1 cucumber, sliced into thin half-moons
06 -
1/2 cup coriander leaves, torn
07 -
1/4 cup mint leaves, torn
08 -
1 sliced red chili (optional)
09 -
1/4 cup roasted peanuts, chopped roughly
→ Dressing Mix
10 -
2 tbsp fresh lime juice
11 -
1 tbsp fish sauce
12 -
1 tbsp rice wine vinegar
13 -
1 tsp granulated sugar
14 -
1 tbsp toasted sesame oil
# Steps:
01 -
First, check the prawns—clean and peel them if not already done. Dice the mango and avocado into bite-sized cubes. Thinly slice the red onion and cucumber into half-circle pieces. Chop the peanuts roughly so they're crunchy but not too fine. Tear coriander and mint leaves for a fresh touch. Slice the chili very thin, but leave it out if you prefer less heat.
02 -
Grab a big bowl and gently stir together the prawns with mango, avocado, cucumber, onion, coriander, mint, and chili. Be soft with the mixing so the avocado doesn't get smashed.
03 -
In a small container, stir lime juice, fish sauce, rice vinegar, sugar, and sesame oil until the sugar melts and everything's well-blended.
04 -
Drizzle the dressing on the salad and gently toss everything together so it's evenly coated.
05 -
Spoon the salad into serving dishes or a big plate. Scatter the chopped peanuts on top and add extra chili slices or fresh herbs, if you want.
# Notes:
01 -
This dish works as a light meal or a side to share.
02 -
Use mango and avocado that's ripe but firm to keep their shape.
03 -
If prepping in advance, add the avocado and dressing last to keep them fresh.
04 -
Swap peanuts with toasted sesame seeds or crispy shallots for a nut-free version.