Ingredients
4
4 servings
- •2 tablespoons peanut oil
- •1 pound large shrimp, peeled and deveined
- •1 tablespoon chopped garlic
- •1 ½ teaspoons chopped pickled ginger
- •½ cup mirin (Japanese sweet wine)
- •1 tablespoon fish sauce
- •1 tablespoon rice vinegar
- •½ red pepper flakes, or more to taste
- •1 red onion, thinly sliced
- •½ cup matchstick-cut carrots
- •¼ cup chopped cashews
- •¼ cup chopped green onions, or more to taste
- •1 ripe mango, cubed
- •½ lime, juiced
- •½ teaspoon soy sauce, or more to taste
- •1 pinch white sugar
- •1 romaine hearts, chopped into bite-sized pieces, or more to taste
Instructions
- Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
- Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 323
- Carbohydrate: 27g
- Fat: 12g
- Fiber: 3g
- Protein: 21g
- Sugar: 19g
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