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Spicy Thai Basil Grilled Shrimp with Sour Mango Salad Recipe

Spicy Thai Basil Grilled Shrimp with Sour Mango Salad Recipe

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Spicy Thai Basil Grilled Shrimp with Sour Mango Salad

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Ingredients:

Serving

24 jumbo tiger shrimp (about 10 per lb), deveined
1/4 cup fresh lime ( substitution: lemon juice)
1/4 cup palm sugar
1/4 cup fish sauce
1 large garlic clove, finely grated
1 to 2 fresh red thai chiles, stemmed, seeded, and minced
1/4 cup packed fresh thai basil, minced ( substitution: mint or cilantro leaves)
2 tbsp vegetable oil
sour mango salad, recipe follows
4 large green mangos, peeled , halved lengthwise, sliced using an asian shredder or julienned
2 large carrots, peeled and julienned
2 red thai chiles, stemmed, seeded, and sliced into thin rounds
1/4 cup fresh lime juice ( substitution:
1/3 cup fish sauce
1/3 cup sugar
special equipment: asian shredder

Directions:

Special Equipment: Grill pan
Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
Sour Mango Salad:
Mix the mangos, carrots, and chiles in a large bowl.
For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.
Cook's Note: Not all ingredients are created equal, so adjust the seasoning as you go. Taste the dressing prior to adding to the ingredients to make sure the sour, salty, and sweet notes are balanced. Adjust the seasoning according to the acidity and sugar levels of the mangos and the salt content of the fish sauce.
Yield: 4 to 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1155.23 Kcal (4837 kJ)
Calories from fat	233.63 Kcal
		% Daily Value*
Total Fat	25.96g	40%
Cholesterol	1436.34mg	479%
Sodium	5813.51mg	242%
Potassium	835.83mg	18%
Total Carbs	81.96g	27%
Sugars	72.65g	291%
Dietary Fiber	8.26g	33%
Protein	159.21g	318%
Vitamin C	132.6mg	221%
Vitamin A	0.4mg	12%
Iron	0.6mg	3%
Calcium	458.3mg	46%

Amount Per 100 g
Calories	71.77 Kcal (300 kJ)
Calories from fat	14.51 Kcal
		% Daily Value*
Total Fat	1.61g	40%
Cholesterol	89.23mg	479%
Sodium	361.17mg	242%
Potassium	51.93mg	18%
Total Carbs	5.09g	27%
Sugars	4.51g	291%
Dietary Fiber	0.51g	33%
Protein	9.89g	318%
Vitamin C	8.2mg	221%
Calcium	28.5mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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