Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Joanne Weir
Recipe by Cooking Light July 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

257 calories; calories from fat 29%; fat 8.3g; saturated fat 1.6g; mono fat 4.6g; poly fat 1.5g; protein 23.3g; carbohydrates 24.4g; fiber 2.6g; cholesterol 202mg; iron 3.9mg; sodium 431mg; calcium 64mg.
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