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Tangy Shrimp Salad

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Published under: SaladShrimp

Serve as a part of a main dish or as a starter.
Tangy Shrimp Salad

Shrimps – 100 gms, peeled, deveined, cooked
Carrot – 1/3 cup, sliced
Cucumber – 1, small, finely sliced
Tomato – 2 tsp, seeds removed, sliced (optional)
Capsicum – 1 tsp, sliced, seeds removed (optional)
Spring Onions – 2 to 3 tsp, minced
Mint Leaves – few
Coriander Leaves – few, chopped
Peanuts – 2 tsp, roasted, unsalted

For the dressing:
Red Chilli – 1/4 tsp, seeds removed, sliced
Rice Vinegar – 1 tsp
Lime Juice – 2 tsp
Fish Sauce – 2 tsp
Oil – 2 tsp
Onions – 1 to 2 tsp, finely chopped
Sugar – 1/3 tsp
Black Pepper Powder – a pinch

1. Mix all the dressing ingredients in a bowl.
2. Mix the shrimps, carrots, cucumber, spring onions, mint leaves and coriander leaves in a bowl.
3. Keep it aside for 2 to 3 minutes.
4. Pour the dressing on top and mix well.
5. Garnish with peanuts.
6. Serve at once.


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