ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Salad with Mango and Avocado

Photo: Karry Hosford
Yield 6 servings
Fanning the mango and avocado slices around the shrimp salad makes this dish look as good as it tastes. Serve with cheese and crackers or chips and salsa.

Ingredients

  • 4 quarts water
  • 2 1/4 pounds large shrimp, peeled and deveined
  • 1/2 cup thinly sliced red onion
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 jalapeño pepper, seeded and minced
  • 2 peeled ripe mangoes, each cut into 6 wedges
  • 1 peeled avocado, seeded and cut into 12 wedges
  • 6 cilantro sprigs (optional)

Nutrition Information

  • calories 257
  • caloriesfromfat 29 %
  • fat 8.3 g
  • satfat 1.6 g
  • monofat 4.6 g
  • polyfat 1.5 g
  • protein 23.3 g
  • carbohydrate 24.4 g
  • fiber 2.6 g
  • cholesterol 202 mg
  • iron 3.9 mg
  • sodium 431 mg
  • calcium 64 mg

How to Make It

  1. Bring water to a boil in a large Dutch oven. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Chill.

  2. Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.

  3. Spoon 3/4 cup shrimp mixture into the center of each of 6 salad plates. Arrange 2 mango slices and 2 avocado slices spokelike around each serving. Garnish with cilantro sprigs, if desired.