Best 3 Shrimp And Mango Salad With Glass Noodles Recipes

Shrimp and mango salad with glass noodles is a refreshing and flavorful dish that is perfect for a summer meal. This dish combines the sweet and juicy flavors of mango with the briny shrimp and the chewy glass noodles. With its vibrant colors and delightful textures, shrimp and mango salad is sure to impress your guests.

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VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Shrimp and Mango Salad with Glass Noodles image

Categories Salad Fish Fruit Herb Onion Pasta Pepper Quick & Easy Mango Shrimp Noodle Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 pound cooked, peeled, and deveined medium or large shrimp
1 large mango (1 pound), peeled and cut into 1/2-inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1 teaspoon chopped fresh serrano or jalapeño chile, including seeds, or to taste
1/3 cup rice vinegar (not seasoned)
2 tablespoons sugar
1 1/2 teaspoons salt

Steps:

Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
Serve noodles topped with shrimp salad.

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Shrimp and Mango Salad With Glass Noodles image

Make and share this Shrimp and Mango Salad With Glass Noodles recipe from Food.com.

Provided by cookiedog

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 lb cooked peeled, and deveined medium shrimp or 1 lb large shrimp
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1 teaspoon chopped fresh serrano peppers (to taste) or 1 teaspoon jalapeno chile, including seeds (to taste)
1/3 cup rice vinegar (not seasoned)
2 tablespoons sugar
1 1/2 teaspoons salt

Steps:

Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
Serve noodles topped with shrimp salad.

Nutrition Facts : Calories 289.4, Fat 2.2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 1046.3, Carbohydrate 43.3, Fiber 1.7, Sugar 15.8, Protein 23.7

Tips:

To save time, use pre-cooked shrimp or frozen shrimp that has been thawed.
If you don't have glass noodles, you can use thin rice noodles or vermicelli noodles.
To make the salad more flavorful, marinate the shrimp in a mixture of lime juice, fish sauce, and garlic for at least 30 minutes before cooking.
Be careful not to overcook the shrimp. They should be cooked through but still tender.
If you want a spicier salad, add a pinch of chili powder or red pepper flakes.
Serve the salad immediately, or chill it for later.

Conclusion:

This shrimp and mango salad with glass noodles is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover shrimp. The combination of sweet mango, crunchy peanuts, and savory shrimp is sure to please everyone at your table.

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