Recipe: Yummy Mango and shrimp salad

Mango and shrimp salad. Mango and Shrimp Salad - Refreshing summer salad that combines the delicious flavors of lime, mango, and grilled shrimp. I'm here to let you know that this mango and shrimp salad is super simple to prepare and you will not be able to keep your fork out of it. Mango and shrimp salad with mint and lime dressing is a refreshing salad to prepare on hot summer days.

Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing. Recipe Categories: Mango Lunch & Dinner Recipes, Mango Salad Recipes, Mango Lunch & Dinner Recipes, Mango Salad Recipes. Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan. You can have Mango and shrimp salad using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mango and shrimp salad

  1. It's of "Dressing":.
  2. You need 4 tablespoons of fish sauce.
  3. Prepare 2 tablespoons of brown sugar.
  4. Prepare 2 tablespoons of honey.
  5. Prepare 4 tablespoons of fresh lime juice.
  6. It's 2 cloves of garlic minced.
  7. It's 2-4 of seeded and minced hot chilies (Thai or Serrano).
  8. You need of "Mango salad":.
  9. You need 1 pound of medium to large raw shrimp.
  10. It's 5-6 of large firm mangoes about 225 g each, peeled, pitted and cut into medium dice.
  11. Prepare 1 cup of bean sprouts.
  12. Prepare 1 of avocado halved and cut into one third of an inch slices.
  13. It's 2 tablespoons of minced shallots (fairly large ones).
  14. It's 1/2 (1 cup) of stemmed cilantro, plus more for garnish.
  15. It's of About half a cup small mint leaves - if the lea is a large tear them in half, plus more a garnish.
  16. You need 2/3 cup of of the dressing, divided, or to taste.
  17. Prepare 4 teaspoons of chopped peanuts (unsorted) for garnish.
  18. Prepare of Lime wedges.

For this Mango and Shrimp Salad, we have a simple recipe with video to follow. Grilled shrimp with unripe mangos are the new taste of summer! Even though this is not a traditional Dominican salad, it's inspired by a Dominican children's favorite: eating green mango with salt, straight from the tree. This shrimp and mango salad is as simple to prepare as it gets and contains only the best fresh tasting ingredients like avocado, mango, lime juice This salad is actually very similar to one I already have in the cookbook.

Mango and shrimp salad instructions

  1. Peel and the de-vein the shrimp under cold running water. Bring a large saucepan of lightly salted water to a boil. Reduce the heat to a lot slow simmer and add the shrimp. Cook shrimp until just cooked they should be pink and firm and opaque throughout, this will take 2 to 2 1/2 minutes. Drain the shrimp, place them into a bowl of ice water to stop cooking. Drain the shrimp again and set aside in refrigerator.
  2. In a large bowl combine the mangoes, sprouts, and mint and set aside..
  3. Mix about 1/2 cup of the dressing, or to taste, with the reserve mango mixture. Mound the mango mixture on for chilled plates toss the shrimp with remaining dressing to coat. Divide the shrimp evenly on top of each salad and sprinkle about 1 teaspoon of peanuts on top of each plate. Garnish with sprigs of mint and cilantro. Add lime wedges to each plate..
  4. Chill before serving..

It has been so popular that I decided to look for some ways to shake the recipe. avocado, mango & poached shrimp salad In the summer it's so nice to eat a light, cool salad for lunch or dinner. Avocadoes are as good as they can get this time of year and lend a decadent creaminess to the sweet mango and bright lime that flavors the poached shrimp. I found myself trying to get a little bit of shrimp, avocado, and a bit of mango onto each forkful, just so I could get all three flavors all at once. Adding shaved fennel bulb lent this salad a much needed crunchy texture, but it also contributed a perfect flavor to bring all the other competing flavors together. Mix the salad ingredients with the dressing and transfer to a bowl.