Name: Sautéed Shrimp over Japanese-Style Carrot, Cucumber & Mango Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 6 medium carrots; 3 English cucumbers; 1 small bunch green onions (scallions); 3 mangoes; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; crushed red pepper; honey; hot sauce; mayonnaise; neutral vegetable oil; panko bread crumbs; rice vinegar; salt; sesame seeds

Sautéed Shrimp over Japanese-Style Carrot, Cucumber & Mango SaladSautéed Shrimp over Japanese-Style Carrot, Cucumber & Mango Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

6 medium carrots

3 English cucumbers

1 small bunch green onions (scallions)

3 mangoes

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

crushed red pepper

honey

hot sauce

mayonnaise

neutral vegetable oil

panko bread crumbs

rice vinegar

salt

sesame seeds

Instructions

Wash and dry the fresh produce.

Place mayo, vinegar, hot sauce, honey, and salt in a large bowl, then whisk to combine the dressing.

Peel and trim carrots; using a julienne (or regular) peeler, peel the carrots into noodle-like strips. Add to the bowl with the dressing.

Trim cucumbers; using a julienne (or regular) peeler, peel the cucumber into noodle-like strips. Add to the bowl.

Peel mangoes and slice flesh away from the pit, starting with the flat sides; cut lengthwise into ¼-inch thick pieces. Add to the bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl, along with bread crumbs, and toss to combine the salad. Set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp and spices; cook, stirring occasionally, until just opaque, 3-4 minutes. Remove from heat.

Meanwhile, halve and pit avocados; using a spoon, scoop out the flesh and slice lengthwise into thin pieces.

To serve, divide salad, shrimp, and avocado between plates or bowls. Top with sesame seeds and enjoy!

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