Curried Shrimp with Green Mango Salad Recipe
Cook Time: 2 Minutes
Phase: Phase 3
2 tsp Curry Powder
16 tbsp Basil
1 cup Cilantro
2 tbsp Fish Sauce
0 1/4 cup Canola Vegetable Oil
32 large Shrimp
2 cup, sliced Mangos
4 large (1" to 1-1/4" dia) Radishes
0 1/2 fl oz Lime Juice
3 tablespoon Extra Virgin Olive Oil
0 4/24 tbsp Roasted Red Chili Paste
It is best to use green mango for this recipe. Green (unripe) mango is not as sweet as it is when it ripens, so it has a much smaller glycemic impact and gives this salad a tangy taste. Madras curry powder is hotter and more nuanced than regular curry powder. Holy or thai basil adds more flavor (you will need 1 full cup), the chili paste adds more heat.
- Place the curry powder, basil, cilantro, 1 tablespoon of fish sauce and canola oil in a food processor and pulse to blend well. Pour into a bowl and add the shrimp. Marinate for 1 hour at room temperature.
- Thinly slice the mango and slice the radishes. In a medium bowl, toss together the mango, radishes,1 tablespoon lime juice, 1 tablespoon of fish sauce, olive oil and chili paste (if using). Divide the salad into four portions and place each on a plate.
- Preheat the grill to medium-high. Grill the shrimp for about 1 minute on each side.
- To serve, place 4 shrimp on top of each portion of mango salad.
This recipe was created for Atkins by chef Simpson Wong
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.