Grilled Shrimp and Mango Bún Salad with Mint and Basil

Fresh and vibrant bún salad featuring grilled shrimp, sweet mango, fragrant mint, and basil leaves, all tossed in a light vinaigrette.

Prep Time

20 minutes

Total Time

35 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.99/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbShrimp(Peeled and deveined)

£7.50

8ozBún Noodles(Rice vermicelli noodles)

£1.50

2Mango(Ripe, diced)

£2.50

1Carrot(Julienned or shredded)

£0.20

1Cucumber(Julienned or thinly sliced)

£0.80

0.5Red Bell Pepper(Thinly sliced)

£0.50

0.3cupFresh Mint(Chopped)

£0.75

0.3cupFresh Basil(Chopped)

£0.75

0.3cupPeanuts(Roasted, chopped (optional))

£0.60

3tablespoonsLime Juice(Freshly squeezed)

£0.30

2tablespoonsFish Sauce

£0.20

1tablespoonRice Vinegar

£0.10

1tablespoonSugar

£0.05

1cloveGarlic(Minced)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

1tablespoonOil(For grilling shrimp)

£0.05

Total Cost

£15.95

£3.99 per serving

Instructions

1.
Cook the bún noodles according to package directions. Drain and rinse with cold water. Set aside.
2.
In a small bowl, whisk together lime juice, fish sauce, rice vinegar, sugar, garlic, and red pepper flakes (if using). Taste and adjust seasonings as needed.
3.
Heat grill to medium-high heat. Toss the shrimp with oil and grill for 2-3 minutes per side, or until pink and cooked through.
4.
In a large bowl, combine the cooked bún noodles, grilled shrimp, mango, carrot, cucumber, red bell pepper, mint, and basil.
5.
Pour the vinaigrette over the salad and toss gently to combine.
6.
Serve immediately, garnished with chopped peanuts (if using).

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My Notes

Nutrition Information

Nutrition per serving (350g)

485 kcal / 2029 kJ

Carbs

55g

21% of RDA

Fat

15g

21% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

25 g

28% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a vegetarian version, substitute the shrimp with grilled tofu or edamame.

The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.

Adjust the amount of red pepper flakes to your spice preference.

Add bean sprouts or lettuce for extra crunch.

Cooking Equipment

Grill

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Grilled Shrimp and Mango Bún Salad with Mint and Basil

Ingredients

Instructions