Mango Chipotle Shrimp Salad Recipes

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SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE



Shrimp Brochettes Mango Chipotle Vinaigrette image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

8 (U-12, under 12 per pound) shrimp, peeled and deveined
1 cup papaya, peeled, seeded and cut into 1-inch squares
1 red pepper, roasted, peeled and cut into 1-inch squares
1 poblano pepper, roasted, peeled and cut into 1-inch squares
1 red onion, peeled and cut into 1-inch squares
1/4 cup corn oil
2 limes, juiced
Kosher salt and cracked black pepper, to taste
4 wooden skewers or long rosemary sticks
1 mango peeled and core removed
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
1 tablespoon chipotle chiles in adobo
1/4 cup corn oil
1 cup seasoned rice vinegar
1 lemon, juiced
Kosher salt and cracked black pepper, to taste

Steps:

  • Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
  • In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
  • PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

MANGO CHIPOTLE-SHRIMP SALAD



Mango Chipotle-Shrimp Salad image

Salads don't come more flavorful than this. We piled on pan-fried shrimp, avocado and other goodies, then drizzled with sweet-and-spicy dressing.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/4 cup oil
1 lb. uncooked medium shrimp, peeled, deveined
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing, divided
8 cups tightly packed mixed salad greens
1 avocado, sliced
1 cup grape tomato es
6 thin red onion slices, seprated into rings

Steps:

  • Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Remove from heat.
  • Stir in 1/4 cup dressing.
  • Toss salad greens with avocados, tomatoes and onions in large bowl; top with shrimp. Drizzle with remaining dressing.

Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 1080 mg, Carbohydrate 22 g, Fiber 6 g, Sugar 13 g, Protein 22 g

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