When the weather warms up, mango shrimp salad goes on rotation over at our house! You can grill the shrimp outside to keep the house cool! We use a cast iron pan to get a good sear. If the weather is nice just heat it up over the grill, and toss in the shrimp! Adding mango to this salad gives it a touch of sweetness. The avocado lime dressing is a nice contrast to the sweetness. We use the dressing recipe from Pinch of Yum, and I like to add in some capers, and a spoon of dijon for a kick!
The sweet and spicy pecans give a nice crunch to this mango shrimp salad. We like to make up a big batch and then use them through out the week in different salads for lunch and dinner. You can leave out the sugar in these and simply make them with salt and pepper if you want!
Ingredients for Salad:
- 5 ounces of mixed green lettuce
- 1 medium mango, peeled and sliced
- 2 radishes sliced thin
- half an English cucumber sliced thin
- 1 avocado sliced in half and sliced or cubed
- 15 cherry tomatoes, sliced in half
- 2 ounces roasted sweet and spicy pecans
- avocado cilantro dressing
Ingredients for shrimp
Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.
Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Cut the mango in half lengthwise and remove skin, then slice. Slice avocado in half, remove pit. Scoop out and slice.
Prepare the avocado cilantro dressing.
Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.
Divide the mixed greens onto the three plates. Arrange the radishes, cucumber, tomatoes & avocado around the outside of the mixed greens. Top each salad with warm shrimp. Add the mangos, and drizzle the dressing over the top or serve dressing on side.
We added 1 tablespoon of dijon and capers to our dressing.
Keywords: mango, shrimp, salad