Seafood And Mango Salad With Yuzu Vinaigrette Recipes

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette image

Provided by Daisy Martinez

Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Steps:

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

SEAFOOD AND MANGO SALAD WITH YUZU VINAIGRETTE

Seafood and Mango Salad With Yuzu Vinaigrette image

Make and share this Seafood and Mango Salad With Yuzu Vinaigrette recipe from Food.com.

Provided by Member 610488

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 yuzu, zest
1 1/2 tablespoons fresh yuzu juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup fruity extra-virgin olive oil
1/3 cup mayonnaise
1 teaspoon fresh ginger, minced
1 teaspoon soy sauce
1 1/2 tablespoons fresh yuzu juice
2 firm ripe mangoes
1/2 lb crab, shelled cooked (or use all shrimp)
1/2 lb baby shrimp, peeled cooked
5 ounces baby arugula

Steps:

In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
In a small bowl, stir together all mayonnaise ingredients. Chill until used.
Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
In a medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to blend.
In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture. Serve mayo on the side to dot over salads.

Nutrition Facts : Calories 422.9, Fat 22.4, SaturatedFat 3.2, Cholesterol 158.1, Sodium 1083.6, Carbohydrate 32.6, Fiber 3.3, Sugar 25, Protein 25.4

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