Curried Shrimp with Green Mango Salad
14.3g
Net Carbs
12.9g
Protein
25.3g
Fat
2.5g
Fiber
337
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/4 cup Canola Vegetable Oil
- 1 cup Cilantro
- 32 large Shrimps
- 1/2 fluid ounce Lime Juice
- 2 teaspoons Curry Powder
- 4 large (1" to 1-1/4" diameter) Radishes
- 16 tablespoons Basil
- 2 tablespoons Fish Sauce
- 2 cups sliced Mangos
- 3 tablespoons Extra Virgin Olive Oil
- 1/4 tablespoon Roasted Red Chili Paste
Directions:
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
