Vietnamese Shrimp with a Mango and Avocado Salsa

Vietnamese Shrimp with a Mango and Avocado Salsa (Gluten free, refined sugar free)

recipesCreated by Nadia Parekh of Mélange Dubai for the Beat Diabetes initiative’s Homey’s Guide to Healthy Recipes

It is peak mango season and these grilled, spicy shrimp go perfectly with a mango, avocado,jalapeno and lime salsa.

Prep time: 30 minutes
Marination: overnight



  • 15 shrimps, peeled, de-veined and washed
  • 2 red chili
  • 3 cloves of garlic
  • 1 tablespoon palm sugar
  • Juice of 1 lime
  • 3 tablespoons fish sauce
  • 2 tablespoons groundnut oil
  • 1 tablespoon ginger, grated
  • 1 tablespoon soy sauceSalsa:
  • 1 ripe mango, diced
  • 1 ripe avocado, diced
  • ½ a red onion, finely chopped
  • ½ a red pepper, diced
  • 4 pickled jalapenos, finely chopped
  • ½ cup of cilantro leaves, coarsely chopped
  • Juice of 1 lime
  • Salt and pepper to tastePreparation:
  • For the marinade:
  • In a food processor place the chili, ginger, garlic and palm sugar, pulse until paste-y. Add the fish sauce, lime juice, ground nut oil and soy sauce, mix until well blended.
  • Marinate shrimp overnight
  • For the salsa:
  • mix together all ingredients and keep aside
  • Remove the shrimp from the fridge 30 minutes before cooking; make sure the grill is at a high temperature
  • Approximately 30 seconds on each side or until cooked.
  • Serve warm with the salsa

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