Vietnamese Shrimp Salad with Tomato and Mango Recipe

Recipe By Chatelaine

This vietnamese shrimp salad-topped with tomatoes and mangoes-is an explosion of flavour, blending salty, sweet and a bit of tartness. Try it tonight.

4.7
30 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Vietnamese Shrimp Salad with Tomato and Mango
plan
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ingredients serve

Ingredients for Vietnamese Shrimp Salad with Tomato and Mango Recipe

  • 0.88 tablespoon White vinegar
  • 3/4 tablespoon Sunflower oil
  • 1/2 tablespoon Granulated sugar
  • 0.38 tablespoon Sodium reduced soy sauce
  • 0.13 Jalapeno , thinly sliced into rounds
  • 113.50 gram 1 pkg frozen, cooked large shrimp , thawed and patted dry
  • 1.50 Cocktail tomatoes , quartered
  • 1/4 Mango , thinly sliced
  • 0.13 cup Thinly sliced onion
  • 56.25 gram 1/2 pkg fine rice vermicelli
  • 1/4 cup Torn cilantro , leaves and stems
  • 0.13 cup Chopped, roasted unsalted peanuts
Nutrition
value
738
calories per serving
31 g Fat40 g Protein73 g Carbs12 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    40g
  • Carbs
    73g
  • Fiber
    12g

MacroNutrients

  • Carbs
    73g
  • Protein
    40g
  • Fiber
    12g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    202mg
  • Iron
    9mg
  • Vitamin A
    3640mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    127mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    77mg
  • Vitamin E
    4mg
  • Copper
    1mcg
  • Magnesium
    232mg
  • Manganese
    2mg
  • Phosphorus
    562mg
  • Selenium
    50mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Chatelaine