I felt like I was at a spa! Great with the ripest mango and avocado you can find. I would also toss the mango and avocado in a lime juice mixture, and increase the lime elements so the salad is more well-dressed. Very light and refreshing for summer. Serve with chips and salsa.
Shrimp Salad with Mango and Avocado
Photo: Karry Hosford
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.
Yield: 6 servings
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Amount per serving
- Calories: 257
- Calories from fat: 29%
- Fat: 8.3g
- Saturated fat: 1.6g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.5g
- Protein: 23.3g
- Carbohydrate: 24.4g
- Fiber: 2.6g
- Cholesterol: 202mg
- Iron: 3.9mg
- Sodium: 431mg
- Calcium: 64mg
- 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)
- 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.
- Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.
- 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.
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