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