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🥗 Crispy Shrimp on Fresh Chinese Cabbage and Mango Salad

390 kcal · 30 min · 4 servings

Ingredients

• shrimp cooked, frozen 600 g
• honey 2 tsp
• oil 4 tbsp
• chili, ground pinch
• mango 1 pc
• napa cabbage 0.5 pc
• salad cucumbers 0.5 pc
• spring onions 0.5 bunch
• organic limes 1 pc
• mustard 1 tsp
• salt pinch
• pepper, black ground pinch
• peanuts, roasted and salted 2 tbsp

Instructions

1. 1. Thaw the shrimp preferably overnight in the refrigerator.
2. 2. Wash the shrimp thoroughly.
3. 3. Pat the shrimp dry with a kitchen towel.
4. 4. Place the shrimp in a bowl.
5. 5. Add 1 teaspoon of honey to the shrimp.
6. 6. Add 1 tablespoon of oil to the shrimp.
7. 7. Add chili to the shrimp.
8. 8. Mix the shrimp with the marinade in the bowl.
9. 9. Peel the mango.
10. 10. Cut the mango flesh off the pit.
11. 11. Slice the mango flesh into strips.
12. 12. Halve the Chinese cabbage.
13. 13. Remove the hard core from the Chinese cabbage.
14. 14. Cut the Chinese cabbage into thin strips.
15. 15. Wash the cucumbers.
16. 16. Slice the cucumbers into strips.
17. 17. Wash the spring onions.
18. 18. Shake the spring onions dry.
19. 19. Remove the roots from the spring onions.
20. 20. Slice the spring onions into thin rings.
21. 21. Halve the lime.
22. 22. Squeeze the juice from the lime.
23. 23. Place 1 teaspoon of honey in a separate bowl.
24. 24. Add mustard to the honey.
25. 25. Add the lime juice to the honey-mustard mixture.
26. 26. Add 2 tablespoons of oil to the dressing mixture.
27. 27. Whisk the dressing in the bowl.
28. 28. Season the dressing with salt.
29. 29. Season the dressing with pepper.
30. 30. Place the mango strips in a large bowl.
31. 31. Add the Chinese cabbage strips to the large bowl.
32. 32. Add the cucumber strips to the large bowl.
33. 33. Add the spring onion rings to the large bowl.
34. 34. Add the peanuts to the large bowl.
35. 35. Pour the dressing over the salad ingredients.
36. 36. Toss the salad ingredients with the dressing.
37. 37. Heat 1 tablespoon of oil in a pan.
38. 38. Set the heat to high.
39. 39. Sauté the shrimp in the hot pan.
40. 40. Cook the shrimp for about 4 minutes.
41. 41. Deglaze the shrimp with the remaining marinade.
42. 42. Remove the pan from the heat.
43. 43. Serve the shrimp together with the salad.

Nutrition per serving

• kcal: 390
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 22 g