Almond Crusted Shrimp and Mango Salad Recipe

In a large bowl, combine the bell pepper, onion, cucumber, mango, and cilantro. Toss them gently to mix.

In a separate small bowl, whisk together the 1 tbsp fish sauce, 1/4 cup lime juice, 2 tbsp granulated sugar, and 1 tsp sambal oelek for the dressing. Set it aside.

In another small bowl, mix the 1/4 cup almond meal with salt and pepper. This will be your dredging mixture for the shrimp.

Whisk the 1 egg and 2 tablespoons milk together in a small bowl. One by one, dip each shrimp into this mixture, letting any excess drip off. Then, roll each shrimp in the almond meal mixture, pressing gently to ensure an even coating. Set the coated shrimp aside on a plate.

Heat the 2 cups peanut oil in a large wok or deep skillet until it reaches about 350°F. Carefully drop the shrimp into the hot oil and fry, turning once, until they are golden brown. They should be crisp on the outside and opaque white throughout.

Pour the prepared dressing over the salad mixture in the large bowl and toss gently to coat everything evenly.

Divide the dressed salad amongst four plates. Top each serving with a sprinkle of 1/4 cup roasted peanuts and arrange three shrimp on top of each salad. Serve immediately.