Shrimp and Green Mango Salad

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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For the Dressing:
1 Thai chile pepper
½ cup honey
½ cup apple cider vinegar
½ cup fresh lime juice
For the Salad:
12 medium shrimp, peeled and deveined, poached and chilled
1 red bell pepper, cored, seeded and cut into thin strips
1 green (unripe) mango, peeled and cut into thin strips
1 English cucumber, cut into thin strips
1 tablespoon grated fresh ginger
10 mint leaves, cut into thin strips
2 tablespoons chopped fresh cilantro
¼ cup minced shallot
¼ cup dried pineapple, chopped small


To make the Dressing:
With gloved hands, remove and discard seeds from chile pepper and coarsely chop (you’ll be liquifying it, so no need to be precise). In a blender, combine all dressing ingredients and blend until smooth. (Refrigerate unused amount for up to 1 month.)

To make the Salad:
In a salad bowl combine bell pepper, mango, cucumber, ginger, mint, cilantro and shallot; toss gently to evenly distribute ingredients. Add ¼ cup dressing and toss lightly to coat. Divide salad between two plates, arrange shrimp on top and garnish with dried pineapple.

Serves 2.