Shrimp Salad Bowl with Mango Salsa

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Avocado
  • 1 Cherry tomatoes
  • 1 Cucumber
  • 1/2 tsp Ginger
  • 2 Green onions
  • 1 Jalapeno
  • 4 cups Mango
  • 1/2 cup Mint, loosely packed
  • 1 Purple onion
  • 2 tbsp Red onion
  • 3 Sweet potatoes, large

• Condiments

  • 1 tbsp Lime juice, fresh
  • 2 tsp Soy sauce

• Baking & Spices

  • 1/4 tsp Cayenne, powder
  • 2 tsp Potato starch
  • 1 Pinch Sea salt
  • 1/4 tsp Sichuan peppercorn

• Oils & Vinegars

  • 5 tbsp Olive oil

• Beer, Wine & Liquor

  • 2 tsp Shaoxing wine

• Other

  • (Optional 1/8 teaspoon cayenne powder

Found on omnivorescookbook.com

Ingredients

• 1 pound peeled and deveined shrimp
• 2 teaspoons soy sauce
• 2 teaspoons Shaoxing wine (or rice wine)
• 2 teaspoons potato starch (or cornstarch)
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon Sichuan peppercorn powder (or black pepper powder)
• 1 tablespoon olive oil
• 3 large sweet potatoes
• 4 tablespoons olive oil
• 2 green onions, chopped
• Pinch of sea salt
• 4 cups cubed mango (yield from 4 small mangoes or 2 large mangoes)
• 1 jalapeno, finely chopped
• 1/2 cup loosely packed mint, chopped
• 2 tablespoons minced red onion
• 1 tablespoon fresh lime juice
• 1/2 teaspoon grated ginger
• (Optional) 1/8 teaspoon cayenne powder
• Cherry tomatoes
• Sliced avocado
• Sliced cucumber
• Sliced purple onion

Directions

• Combine shrimp, soy sauce, Shaoxing wine, cornstarch, cayenne powder, and Sichuan peppercorn powder in a bowl. Mix well and coat shrimp evenly with spices. Let marinate for 10 to 30 minutes.
• Heat oil in a nonstick pan until hot. Add shrimp. Cook and occasionally stir, until the surface turns slightly golden and the shrimp have curled. Transfer to a plate immediately.
• Combine mango, jalapeno, mint, green onion, lime juice, ginger and cayenne powder in a bowl. Stir to mix well.
• Cut sweet potatoes into noodles using a spiralizer. If you do not have a spiralizer, use a julienne peeler or mandoline to cut sweet potatoes into strips.
• Heat oil in a large nonstick skillet until warm. Add green onion. Stir a few times to release fragrance. Add sweet potato and a pinch of salt. Cook and stir until soft. Transfer to a serving plate.
• Add cooked shrimp and other toppings. Serve with mango salsa.