Mango Avocado Shrimp Salad Recipes
MANGO AVOCADO SHRIMP SALAD
From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together all dressing ingredients in a large bowl.
- Add all salad ingredients and gently toss to combine.
- Serve immediately, or cover and chill up to 1 hour.
SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
- Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
- Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
- Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
- In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
- In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
- Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)
MANGO-AVOCADO-SHRIMP SALAD
Refreshing nummmy shrimp salad!! From Diabetic cooking Dietary exchange 3 meat, 1 fruit (2 1/4 cup serving)
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine in a small bowl picante sauce, chutney mustard and lime juice; mix well.
- In medium bowl, combine remaining ingredients.
- Add chutney mixture; toss well and transfer to serving plates.
Nutrition Facts : Calories 184, Fat 7.2, SaturatedFat 1, Cholesterol 108, Sodium 724, Carbohydrate 17.4, Fiber 5.7, Sugar 9.6, Protein 15.3
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SHRIMP SALAD WITH MANGO AND AVOCADO - RACHEL COOKS®
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Ratings 8Calories 452 per servingCategory Salads
- Heat 1 tablespoon olive oil in skillet over medium high heat. Sprinkle shrimp with chili powder and toss to coat. Add shrimp to skillet and fry two to three minutes each side until shrimp turns pink, opaque, and curls. Remove from pan.
- Combine lettuce with half the dressing. Arrange on serving plates. Divide shrimp, mango, avocado, and onion between two plates. Drizzle with remaining dressing.
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