Recipes

Curried Shrimp with Green Mango Salad Recipe

Atkins Curried Shrimp with Green Mango Salad
14.3g
Net Carbs
Prep Time: 30 Minutes
Style:Asian
Cook Time: 2 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
12.9g

Protein

25.3g

Fat

2.5g

Fiber

337.6cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 tsp Curry Powder
  • 16 tbsp Basil
  • 1 cup Cilantro
  • 2 tbsp Fish Sauce
  • 0 1/4 cup Canola Vegetable Oil
  • 32 large Shrimp
  • 2 cup, sliced Mangos
  • 4 large (1" to 1-1/4" dia) Radishes
  • 0 1/2 fl oz Lime Juice
  • 3 tablespoon Extra Virgin Olive Oil
  • 0 4/24 tbsp Roasted Red Chili Paste

DIRECTIONS

It is best to use green mango for this recipe.  Green (unripe) mango is not as sweet as it is when it ripens, so it has a much smaller glycemic impact and gives this salad a tangy taste. Madras curry powder is hotter and more nuanced than regular curry powder. Holy or thai basil adds more flavor (you will need 1 full cup), the chili paste adds more heat.

  1. Place the curry powder, basil, cilantro, 1 tablespoon of fish sauce and canola oil in a food processor and pulse to blend well. Pour into a bowl and add the shrimp. Marinate for 1 hour at room temperature.
  2. Thinly slice the mango and slice the radishes.  In a medium bowl, toss together the mango, radishes,1 tablespoon lime juice, 1 tablespoon of fish sauce, olive oil and chili paste (if using). Divide the salad into four portions and place each on a plate. 
  3. Preheat the grill to medium-high. Grill the shrimp for about 1 minute on each side.
  4. To serve, place 4 shrimp on top of each portion of mango salad. 

This recipe was created for Atkins by chef Simpson Wong

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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