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Asian bowl with shrimp & sriracha mayo

Treat your taste buds to this exciting, colorful dish! It combines umami-rich Asian flavors and zingy mango sweetness and is perfect for a weekend dinner with friends or family.

Four containers filled with shrimp and vegetables and mayo.

Serves: 4 | Preparation time: 15 min

Ingredients:

Asian bowl with shrimp
250 g (one package) SJÖRAPPORT peeled shrimp
3-4 carrots
1 mango
3/4 cucumber
3 1/2 oz leaf spinach or small lettuce leaves
1 3/4 cups red cabbage, finely shredded
4 tsp MUNSBIT Roasted almonds, lightly salted
4 tbsp coriander

Dressing
1 lime, the juice
1/4 cup Japanese soy
1 tsp grated ginger
1/2 – 1 red chili, finely chopped

Sriracha mayonnaise
1/3 cup mayonnaise
1 tsp sriracha
Salt

Step by step

  1. Thaw the shrimp.
  2. In a separate bowl, mix all the ingredients for the dressing.
  3. In a third bowl, mix together mayonnaise and sriracha, adding salt to taste.
  4. Peel and cut the carrots into long strips with either a potato peeler or a mandolin.
  5. Peel and chop the mango into small pieces.
  6. Rinse and slice the cucumber into thin sticks.
  7. Place a layer of leaf spinach or your preferred salad onto the bottom of a bowl.
  8. Layer the rest of the ingredients on top of the salad, then pour over the dressing. Add a dollop of sriracha mayonnaise, roasted almonds, and coriander as a garnish.

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Four containers filled with shrimp and vegetables and mayo.
See more recipes