Vegetable and Sweet Shrimp Salad

Ingredients:

- 200g wild Arctic shrimp (also known as sweet Arctic shrimp)

- 20 American almonds

- 20 sugar snap peas

- 10 cherry tomatoes

- Half a bell pepper

- 10 asparagus spears

For the Dressing:

- Half a mango

- Half a lemon

- 4 tablespoons mayonnaise (60g)

- 2 tablespoons condensed milk (30ml)

- 1 tablespoon sugar (15g)

Instructions:

1.Take the wild Arctic shrimp out of the freezer a night in advance and place them in the refrigerator to defrost for 12 hours. Do not defrost in water, especially hot water, as it may affect the taste. After thawing, remove the heads and shells, rinse with clean water, and set aside.

2.Remove the strings from the sugar snap peas. Cut off the ends of the asparagus, rinse, and blanch in boiling water for 30 seconds. Then transfer them to cold water to maintain their bright green color. Halve the cherry tomatoes, and cut the bell pepper into strips.

3.Peel and cube the mango, then blend it in a blender until smooth (do not add water). Transfer the mango puree to a bowl and mix in the condensed milk, mayonnaise, juice of half a lemon, and sugar. Stir until well combined.

4.In a large bowl, combine the Arctic shrimp, cherry tomatoes, bell pepper, asparagus, sugar snap peas, and almonds. Add the mango mayonnaise dressing and toss everything together until well mixed.

Here’s the translation of the cooking tips for the vegetable and sweet shrimp salad:

- Tips for Making Vegetable and Sweet Shrimp Salad

1.Choose Fresh Ingredients: Fresh Arctic shrimp and vegetables will enhance the flavor of the salad. Ensure the shrimp is odorless and the vegetables are crisp and fresh.

2.Handling Shrimp: Make sure the shrimp is completely thawed. Be careful when peeling and deveining to avoid damaging the meat. Rinse thoroughly to remove any sand.

3.Preparing Vegetables: Blanch asparagus for just the right amount of time to keep it crisp. Sweet peas can also be blanched briefly, but they should remain crunchy. Using cold water to cool them helps retain their vibrant color.

4.Making the Dressing: Adjust the sweetness and acidity of the mango dressing according to your taste. For a richer flavor, you can increase the amount of mayonnaise and condensed milk. Adding a pinch of salt can also help balance the taste.

5.Mixing and Tossing: Be gentle when mixing to avoid breaking up the vegetables and shrimp. Ensure that all ingredients are evenly coated with the dressing.

6.Flavor Pairing: The sweetness of the shrimp complements the fruity flavor of the mango dressing. Almonds add a nice crunch. If desired, you can also add fresh herbs like mint or cilantro for a refreshing touch.

7.Preparation in Advance: You can prepare the ingredients and dressing ahead of time, but mix them just before serving to keep the ingredients fresh and crisp.

These tips can help you make a delicious vegetable and sweet shrimp salad with every bite full of flavor.

(with Super Delicious Mango Salad Dressing)

Mango Salad Dressing Recipe

Ingredients:

- Half a mango

- Half a lemon

- 4 tablespoons mayonnaise (about 60g)

- 2 tablespoons condensed milk (about 30ml)

- 1 tablespoon sugar (about 15g)

Instructions:

1.Prepare the Mango: Peel the mango and cut it into small pieces. Place the mango pieces in a blender.

2.Blend the Mango: Blend the mango until smooth, without adding any water.

3.Mix the Ingredients: Transfer the mango puree to a bowl. Add the mayonnaise, condensed milk, juice of half a lemon, and sugar.

4.Combine Well: Use a whisk or spoon to thoroughly mix all the ingredients until well combined and smooth.

5.Adjust Flavor: Taste the dressing and adjust the sweetness or acidity according to your preference. You can add more mayonnaise or condensed milk for a richer flavor.

6.Chill: Refrigerate the dressing for a while to enhance the flavor and make it even more delicious.

• This mango salad dressing is perfect for tossing with various vegetable salads or as a flavorful sauce for seafood and chicken. Enjoy!