Vietnamese Shrimp & Mango Bowl
Shrimp with julienned carrots, daikon radish, and mango drizzled with a sauce of lime juice, fish sauce and a touch of brown sugar. Growing up in small-town Iowa, I had no idea what fish sauce even was. After having my first Thai and Cambodian dishes, I realized that I had been missing out! I topped my bowl with a little cilantro and mint. I'm in love! đ đ¤ This was a super light and refreshing dinner, but it would also make an amazing lunch!
4 servings
Ingredients:
16 oz cooked shrimp (tails off)
1/2 cup julienned carrots
1/2 cup julienned daikon
1/2 cup diced mango
1 Tbsp fish sauce
1 tsp brown sugar
1/2 cup diced cilantro and/or mint
Mix all ingredients together and let sit for five minutes. This dish is very versatile and could be eaten on a bed of lettuce or rice.
