Thai Lemongrass & Ginger Shrimp with Mango Slaw

Thai Lemongrass & Ginger Shrimp with Mango Slaw

INGREDIENTS

  • 4 carrots, cut into match sticks
  • 2 English cucumbers cut into sticks
  • 2 red peppers, cubed
  • 2 mangoes, cubed
  • 1 cup pea sprouts
  • 16 oz Ultra Natural Thai Lemongrass & Ginger Shrimp

DIRECTIONS

  1. Cut carrots and English cucumbers into match sticks.
  2. Cut red peppers and mangoes into cubes.
  3. You can serve the shrimp at room temperature or hot.
  4. Place slaw on plate, then spoon shrimp and sprinkle pea sprouts on top.

Serves 6-8

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ABOUT US

From our humble origins in a fishing village to our pioneering DNA Traceability, our number one priority is always great, sustainably sourced shrimp.

WHERE WE ARE

From our nine locations, spanning five continents, we’re involved in every part of shrimp production, from pond to plate.

OUR PEOPLE

We’ve built our business on integrity, because the way we do things is just as important as what we do.

prawns

ABOUT US

From our humble origins in a fishing village to our pioneering DNA Traceability, our number one priority is always great, sustainably sourced shrimp.

prawns

WHERE WE ARE

From our nine locations, spanning five continents, we’re involved in every part of shrimp production, from pond to plate.

prawns

OUR PEOPLE

We’ve built our business on integrity, because the way we do things is just as important as what we do.