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
plan
Bookmark
ingredients serves
serves4
Add to Shopping ListIngredients for Vietnamese Shrimp Salad with Tomato and Mango Recipe
- 3.50 tablespoon White vinegar
- 3 tablespoon Sunflower oil
- 2 tablespoon Granulated sugar
- 1.50 tablespoon Sodium reduced soy sauce
- 1/2 Jalapeno , thinly sliced into rounds
- 454 gram 1 pkg frozen, cooked large shrimp , thawed and patted dry
- 6 Cocktail tomatoes , quartered
- 1 Mango , thinly sliced
- 1/2 cup Thinly sliced onion
- 225 gram 1/2 pkg fine rice vermicelli
- 1 cup Torn cilantro , leaves and stems
- 1/2 cup Chopped, roasted unsalted peanuts
Nutrition
value
value
738
calories per serving
31 g Fat40 g Protein73 g Carbs12 g FiberOther
Current Totals
- Fat31g
- Protein40g
- Carbs73g
- Fiber12g
MacroNutrients
- Carbs73g
- Protein40g
- Fiber12g
Fats
- Fat31g
Vitamins & Minerals
- Calcium202mg
- Iron9mg
- Vitamin A3640mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B9127mcg
- Vitamin B122mcg
- Vitamin C77mg
- Vitamin E4mg
- Copper1mcg
- Magnesium232mg
- Manganese2mg
- Phosphorus562mg
- Selenium50mcg
- Zinc4mg
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
Recipe By Chatelaine