Shrimp Salad with Mango and Avocado
This Shrimp Salad with Mango and Avocado is a delightful, refreshing dish that combines the sweetness of mango, the creamy texture of avocado, and the subtle richness of shrimp. Perfect for a light lunch or as an appetizer for a gathering, this recipe balances vibrant flavors with a touch of Mediterranean flair. With a quick preparation time and a few simple ingredients, this salad is sure to impress your guests or family.
Ingredients
| Ingredient | Amount |
|---|---|
| Shrimp (peeled and deveined) | 650g |
| Extra virgin olive oil | 2 tablespoons |
| Sweet paprika | 1 teaspoon |
| Fine salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Lamb’s lettuce (Songino) | 50g |
| Arugula | 25g |
| Mango | 120g |
| Red spring onions (cipollotti) | 30g |
| Avocado | 1 |
| Extra virgin olive oil (for dressing) | 1 teaspoon |
| Fine salt (for dressing) | 1 teaspoon |
| Black pepper (for dressing) | to taste |
| Greek yogurt | 50g |
| Lime | 1 |
Nutritional Information
This is an approximate nutritional breakdown per serving (based on 4 servings).
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Carbohydrates | 14g |
| Fiber | 4g |
| Fat | 22g |
| Saturated Fat | 3g |
| Cholesterol | 140mg |
| Sodium | 510mg |
| Vitamin A | 8% Daily Value |
| Vitamin C | 50% Daily Value |
| Calcium | 4% Daily Value |
| Iron | 10% Daily Value |
Instructions
Step 1: Prepare the Shrimp
Begin by cleaning the shrimp. Remove the tails and legs, making sure to peel off the shell. After cleaning, you should have around 320 grams of peeled shrimp. Place them into a mixing bowl and season with fine salt, black pepper, and a drizzle of extra virgin olive oil. Add the sweet paprika and toss everything together to coat the shrimp evenly. Set aside to marinate and infuse with the flavors.
Step 2: Prepare the Vegetables
Next, take the red spring onions (cipollotti) and clean them. Cut off the root end and slice them thinly, either using a mandolin or a sharp knife. Set the sliced onions aside. For the mango, carefully peel and slice it thinly as well. Set the mango slices aside to prevent them from browning.
Step 3: Prepare the Avocado
Cut the avocado in half and remove the seed using the tip of a knife. Once the seed is removed, slice the avocado into thick wedges. Heat up a grill pan over medium-high heat and place the avocado slices on it. Grill each side for about 2 minutes, ensuring that the avocado gets a nice sear without overcooking it. Once done, set the grilled avocado slices aside to cool.
Step 4: Cook the Shrimp
Now it’s time to cook the shrimp. Heat a grill pan or skillet over medium-high heat and place the shrimp on the hot surface. Cook the shrimp for 2 minutes on one side, then flip them over and cook for an additional minute on the other side. This quick cooking process ensures that the shrimp remain tender and juicy. Once cooked, remove the shrimp from the pan and set aside to cool.
Step 5: Assemble the Salad
In a large serving plate or bowl, create a base with the lamb’s lettuce (songino) and arugula. Add a couple of slices of grilled avocado and a few slices of fresh mango on top of the greens. Then, arrange the cooked shrimp on top of the salad, spreading them evenly. Sprinkle the thinly sliced red spring onions over the top.
Step 6: Make the Dressing
For the dressing, take a small bowl and grate the zest of one lime directly into it. Add the Greek yogurt and squeeze the juice from the lime into the bowl as well. Stir everything together until it’s well combined. Season with fine salt and black pepper to taste, mixing once more to ensure the flavors are balanced.
Step 7: Dress the Salad
Drizzle the lime-yogurt dressing generously over the salad. Toss everything gently to combine, ensuring the shrimp, vegetables, and greens are evenly coated with the dressing.
Step 8: Serve and Enjoy
Once the salad is dressed, serve it immediately. The refreshing flavors of the mango, creamy avocado, and perfectly cooked shrimp will make this a hit at any table. Whether you’re enjoying it as a light meal or serving it as an appetizer for a special occasion, this shrimp salad is sure to impress with its vibrant colors and balanced flavors.
Tips for Success:
- Ensure the shrimp is cooked just right: overcooking shrimp can make them tough and rubbery. It should be pink and slightly firm but still tender.
- For extra flavor, you can drizzle a bit of balsamic glaze over the top of the salad before serving.
- You can prepare the components of the salad ahead of time, but avoid dressing the salad until just before serving to prevent wilting.
This Shrimp Salad with Mango and Avocado is a wonderful dish for warm weather or any time you want something fresh and light yet satisfying. Enjoy!
