Shrimp Salad Bowl With Mango Salsa

by S Fish October 26, 2016

Description:

Ingredients:

• 1 pound peeled and deveined Sizzlefish Wild Gulf Shrimp
• 2 teaspoons soy sauce
• 2 teaspoons Shaoxing wine (or rice wine)
• 2 teaspoons potato starch (or cornstarch)
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon Sichuan peppercorn powder (or black pepper powder)
• 1 tablespoon olive oil
• Sweet potato noodles
• 3 large sweet potatoes
• 4 tablespoons olive oil
• 2 green onions, chopped
• Pinch of sea salt
• Mango salsa
• 4 cups cubed mango (yield from 4 small mangoes or 2 large mangoes)
• 1 jalapeno, finely chopped
• 1/2 cup loosely packed mint, chopped
• 2 tablespoons minced red onion
• 1 tablespoon fresh lime juice
• 1/2 teaspoon grated ginger
• (Optional) 1/8 teaspoon cayenne powder

Topping options:

• Cherry tomatoes
• Sliced avocado
• Sliced cucumber
• Sliced purple onion

Preparation Instructions:

To Cook the Shrimp:

1. Combine shrimp, soy sauce, Shaoxing wine, cornstarch, cayenne powder, and Sichuan peppercorn powder in a bowl.
2. Mix well and coat shrimp evenly with spices.
3. Let marinate for 10 to 30 minutes.
4. Heat oil in a nonstick pan until hot.
5. Add shrimp.Cook and occasionally stir, until the surface turns slightly golden and the shrimp have curled. Transfer to a plate immediately.

Prepare Mango Salsa:

1. Combine mango, jalapeno, mint, green onion, lime juice, ginger and cayenne powder in a bowl.
2. Stir to mix well.

Cook potato noodles:

1. Cut sweet potatoes into noodles using a spiralizer. If you do not have a spiralizer, use a julienne peeler or mandoline to cut sweet potatoes into strips.
2. Heat oil in a large nonstick skillet until warm. Add sweet potato. Cook and stir until soft.
3. Transfer to a serving plate.
4. Add cooked shrimp and other toppings.
5. Serve with mango salsa.

Recipe Credits: Maggie at www.omnivrescookbook.com

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