When it’s just too hot to cook and I want something summery and refreshing, I turn to this Shrimp Salad with Avocado and Mango recipe.
You’ll love this recipe for an easy dinner or a light lunch. You can also prepare all the ingredients ahead of time, making it a great one for summer entertaining!
The dressing is also a great one! A combination of sweet and sour, spicy and sweet!
WATCH MY SHRIMP SALAD WITH AVOCADO AND MANGO VIDEO
Shrimp Salad with Avocado and Mango Recipe. A great summer dinner idea!
2 lbs (900g) shrimp, peeled deveined, tails removed
1 tbsp (15ml) olive oil
Salt and pepper to taste
Zest of 1 lime
½ cup (120ml) lime juice
¼ cup (60ml) soy sauce
2 tsp (10ml) brown sugar
2 tsp (10ml) rice wine vinegar
2 tsp (10ml) fresh ginger, grated
3 cloves garlic, minced
¼ tsp (1.25ml) red pepper flakes
2 tbsp (30ml) grapeseed oil
4 tsp (20ml) toasted sesame oil
10 Napa cabbage leaves, julienned
1 cup cabbage, julienned
¼ cup (60ml) mint, julienned
½ red bell pepper, sliced
1 cup (150g) mango, diced
1 cup (150g) peanuts, dry roasted unsalted
1 avocado, sliced
Preheat oven to 350F(175C).
Score shrimp backs. Toss with olive oil, salt and pepper.
Bake for 6-8 minutes until cooked through. Allow to cool and set aside. Refrigerate if not using within 30 mins.
Mix dressing ingredients until combined, whisk in oils and set aside.
Place all salad ingredients (except avocado) with shrimp in a large bowl. Add half the dressing, toss to coat. Transfer to large platter, add avocado slices, and freshly torn mint as garnish.
Serve remaining dressing on the side.
Keywords: Shrimp Salad Recipes, Shrimp Salad, Summer Salad Recipes, Salad Recipes, Salad Recipes with Shrimp